Tostadas

Method

1. fry8 min
   medium-high, 1/4 inch of oil, one at a time
   tortillas 45–60 seconds a side until rigid and gold, pressed flat with a spatula when they bubble, drained upright and salted hot — flat is the spec: a curled tostada is a catapult, and the press in the oil is what prevents it; day-old tortillas fry flatter than fresh
2. top3 min
   beans first, thin and to the edge
   warm refried beans in a thin coat across each shell — the beans are mortar, not filling: a thick layer cracks the shell on the first bite, a thin one glues the cold layers to the crisp base
3. top4 min
   cold layers, built light
   lettuce + cotija + crema in a zigzag + salsa, with avocado and radish if using — built LIGHT, because the tostada's structural budget is real: it must be eaten with hands, over a plate, within minutes of assembly, and everyone at the table accepts the shatter as part of the contract