Step 1

To make the Salsa de Aguacate, simply add the following ingredients to a blender or food processor: the flesh of a single avocado, 1/2 peeled garlic clove, 4-5 sprigs cilantro, juice of 1 lime, 1/4 cup water, and 1/4 teaspoon salt. Combine well. If it's not combining readily simply add another splash of water.

Step 2

For the Ground Beef, start by finely chopping 1/2 small onion. Sweat the onion in some oil over medium heat. Once the onion has softened you can add the pound of ground beef, cooking until it is browned. Once browned you are welcome to drain off any fat if you want. Add 2 minced garlic cloves and cook briefly for 30-60 seconds, and then add the remaining ingredients: 1-2 diced chipotles in adobo, 1-2 tablespoons adobo sauce from the can, 1 tablespoon chile powder (optional), 1/4 teaspoon cumin, 2-3 teaspoons Mexican oregano, 3/4 teaspoon salt, freshly cracked black pepper, and a splash of water. Combine well over medium heat and then take a final taste for seasoning. I added another generous pinch of salt to this batch. Once you're happy with the flavor turn the heat down to low to keep warm. Note: I usually scrape out the seeds of the chipotles. More info on working with chipotles in adobo.

Step 3

To bake your own tostada shells, rub a thin layer of oil on each side of the corn tortillas using your fingers or a pastry brush. Give them 4-5 minutes per side in the oven at 400F, or until they are crispy and just starting to turn a darker brown. See Homemade Tostada Shells for some pics on this process. If you are using store-bought tostada shells be sure to warm them up before serving.

Step 4

Prepare the other fixings. For this batch that meant shredding some Jack cheese and chopping up some cilantro. I also used some of these refried beans.

Step 5

Each tostada shell gets a thin layer of refried beans, ground beef, cheese, cilantro, and plenty of Salsa de Aguacate. Feel free to give them a final squeeze of lime. Enjoy!!