Chorizo and Potato Tostadas

Instructions

1. Prepare the tortillas
   Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot, fry each tortilla for about 1-2 minutes per side until golden and crisp. Transfer to a paper towel-lined plate to drain excess oil and sprinkle with salt while still hot.
2. Cook the chorizo
   In a large skillet, cook the chorizo over medium heat, breaking it up with a wooden spoon, until it begins to brown and render its fat, about 5-7 minutes. Transfer to a plate, leaving the fat in the pan.
3. Prepare the potatoes
   Add 1 tablespoon of oil to the same skillet if needed. Add the diced potatoes and cook until they begin to brown, about 5 minutes. Add the onion and garlic, and continue cooking until the potatoes are tender and the onions are translucent, about 8-10 minutes more.
4. Combine chorizo and potatoes
   Return the chorizo to the skillet with the potatoes and stir to combine. Season with salt if needed (be careful, as chorizo is already quite salty). Cook for another 2-3 minutes to blend the flavors.
5. Assemble the tostadas
   Spread about 2 tablespoons of warm refried beans on each crispy tortilla. Top with a generous spoonful of the chorizo-potato mixture.
6. Add the toppings
   Sprinkle each tostada with shredded lettuce, crumbled cheese, and a drizzle of Mexican crema. Garnish with fresh cilantro and sliced avocado.
7. Serve
   Arrange the tostadas on a serving platter, place lime wedges on the side, and serve immediately while still warm and crispy.