- 1 package Small Corn Tortillas
- 1 package of Casa Corona Re-Fried Beans
- 1 16-ounce jar of Casa Corona Red Enchilada Sauce
- Pico De Gallo
- Shredded Cheese
- Lettuce
- Sour Cream
- 1 whole Avocado
- Vegetable Oil
Heat ½ inch of vegetable oil in a small skillet. When the oil is hot, slide in a corn tortilla. To prevent the tortilla from puffing and browning unevenly, press down the center with tongs or metal spoon. After about twenty seconds, flip it over to the other side and hold down the center again. When golden, remove from skillet and drain on paper towels. Use 3 tortillas per tostada.
Prepare your re-fried beans according to instructions on bag, once prepared, in a small bowl, mix the beans with just a bit of the enchilada sauce or other hot sauce to give a bit of a kick. Peel and dice an avocado, finely chop some lettuce and get ready to assemble.
Grab a crispy tortilla and set it on a cookie sheet. Now layer beans, cheese, corn tortilla, beans, cheese, corn tortilla, beans and cheese. Place this in a 325-degree oven until the cheese melts. Pull it out and layer the top with a helping of lettuce, shredded brisket, Pico de Gallo, avocado and sour cream.