Tostadas

SOURCE: Espinosa's secret recipe

This is as authentic mexican as you can get. Ernesto made this at every Espinosa family gathering and every holiday (July 4th, Memorial day, Christmas) in Atlanta that I can remember so it has to get recorded into the blog. It is simply awesome.

Ingredients:
Tostadas (Round Hard shell flat tortillas); Try and get these from a Mexican store only
2 cans pinto beans
1 head iceberg lettuce
Fresco cheese fresh from Mexican section of grocery store (Ole brand queso fresco)
Salsa stuff (6 plum tomatoes, 6 seranno peppers, cilantro)
Whole roasted chicken (Mojo flavor from Publix or Lemon Pepper or Plain roast)
1 small lite sour cream
1 avacado optional
Red onion and apple cider vinegar
Dried red chilli 6

Onion prep: Slice red onions thin and soak in vinegar. Store in refrigerator.
Salsa prep: In a saucepan, place foil. Add plum tomatoes, peppers. Roast till black on high (10-15 mins).
Lettuce prep: Chop or shred lettuce fine
Cheese prep: Grate fresco
Avacado prep: Chop fine
Chicken prep: Shred with hands
Beans prep: In a saucepan, add 2-3 tblsp oil. Add 6 dried red chillies. Smoke, turn heat off. Add beans. Stir. Simmer for 15 minutes.

Serve:
To make Tostadas: Place on plate, smear with beans. Add chicken, onions, cheese, salsa, sour cream, lettuce, avacado. Pepper/Salt optional. Enjoy!