Tostadas!

1. 1

   Heat 1/2 inch of vegetable oil in a small skillet.

2. 2

   When the oil is hot, slide in a corn tortilla.

3. 3

   To prevent the tortilla from puffing and browning unevenly, press down the center with tongs or metal spoon.

4. 4

   After about twenty seconds, flip it over to the other side and hold down the center again.

5. 5

   When golden, remove from skillet and drain on paper towels.

6. 6

   Use 3 tortillas per tostada.

7. 7

   In a small bowl, mix the refried beans with just a bit of hot tomato sauce or other hot sauce to give a bit of a kick.

8. 8

   Peel and dice an avocado, finely chop some lettuce and get ready to assemble.

9. 9

   Grab a crispy tortilla and set it on a cookie sheet.

10. 10

    Now layer beans, cheese, corn tortilla, beans, cheese, corn tortilla, beans and cheese.

11. 11

    Place this in a 325-degree oven until the cheese melts.

12. 12

    Pull it out and layer the top with a helping of lettuce, shredded brisket, pico de gallo, avocado and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.