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Heat large skillet over medium high heat. Add chorizo and cook for 8-10 minutes or until completely cooked through, breaking up with back of wooden spoon as you go. Place on paper towel lined plate to soak up any grease.
Cook eggs over medium heat. The egg is best served slightly runny so cook for about 2-3 minutes per side. Sprinkle with salt and pepper before flipping over.
Heat refried beans so it's easy to spread on tostada shell.
Top each tostada shell with refried beans, chorizo, fried egg, sliced avocado, fresh salsa, and mexican crema or sour cream. A drizzle of hot sauce is optional.