INGREDIENTS
1
Chicken or shredded pork shoulder, cooked
1
Cilantro
5
Garlic clove
1
Iceberg or romaine lettuce
1
Jalapeno chili (stemmed and cut into quarters)
1
Onion, medium
1 lb
Pinto beans, dry
1 28 ounce can
Tomatoes, fire roasted
1
White onion, thin
1
Guacamole
1
Salt
2 tbsp
Bacon drippings or vegetable oil
3 1/2 tbsp
Vegetable oil
1
package Tostada shells
1
Cheddar cheese
1
Sour cream