1 1/2cupsrefried beans, warmed up (can be home made or store bought)
3cupschicken tinga, recipe above
1cupiceberg or romaine lettuce, thinly sliced
1ripe Mexican avocado, pitted, peeled, and sliced
1/2cupqueso fresco, Cotija or farmers cheese, crumbled
1/2cupMexican or Latin style cream
Salsa of your choice, such as salsa verde, optional
Place the tostadas on a large platter.
Layer a couple of tablespoons of refried beans on the tostada. Spread a couple tablespoons of chicken tinga on top and garnish with about 1 or 2 tablespoons lettuce, 1 or 2 slices of ripe avocado, 1 or 2 tablespoons of crumbled queso fresco and Mexican cream.
Serve the salsa on the side for people to drizzle as much as they want.