• 6 Corn tostadas
• 1 cup refried beans, warm
• 2 cups cooked and shredded skirt steak or your favorite meat veggie or seafood
• 3 cups Shredded romaine lettuce
• 1 medium size tomato chopped
• ½ small onion diced
• 1 cup crumbled queso fresco Feta and Parmesan are a good substitution.
• 1 avocado diced or sliced
• ½ cup Mexican cream or Creme Fraiche
• A good salsa of your choice

For the meat:

• You can use leftover meat from a different cut of meat. Shred it or cut in small bite-size pieces. If you are starting from scratch cook the meat earlier or the day before. I like to cook the meat in the morning and always make enough to freeze and use in other dishes.
• For this recipe, you will need 1 pound of Skirt steak ¼ pc. of a small onion, 2 garlic cloves, and 1 bay leaf. Place the ingredients in a stock pot filled with water and cook over medium heat. Cooking time will be about 2 hours until meat is tender enough to be shredded. Let it cool, season with salt and pepper. But I always cook more that one pound. Meat cooked this way is great for tacos, sopes sandwiches and much, much more.