Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.

Top each with slices of steak. Spoon Mexican coleslaw salsa over the steak. Sprinkle with crumbled queso fresco and add sliced avocado, if using. Serve with lime wedges and enjoy!

4 cups of masa flour 2 ½ cups of warm water 1 teaspoon of Kosher salt For the Salsa and Toppings: 2 mangoes peeled, cored and medium diced ½ peeled and small diced red onion 1 seeded and small ...

black beans, your favorite salsa, lots of chopped cilantro, shredded sharp cheddar and crumbled queso fresco. I liked to use the meat from a rotisserie chicken in these stuffed peppers ...