Simple, fresh, and so good with homemade spicy salsa roja, these tostadas are loaded with refried beans, ham, lettuce, onion, avocado, crema, and queso fresco.
For the salsa: Boil the tomatoes and serranos for 8 to 10 minutes. Blend with the raw onion, garlic and chicken bouillon. Heat the oil in a saucepan, pour in the salsa and simmer for 5 to 8 minutes.
For the tostadas: Spread warm refried beans over each tostada, then layer with ham, lettuce, red onion and avocado. Finish with crema, queso fresco and plenty of that homemade salsa roja.
