First, start your chicken. If you're going to cook it sous vide, like I did, it'll take up to 2 hours. Season with the tex-mex spice. If you're not using the sous vide method, you can bake the chicken low and slow so it pulls apart nicely.
Next, make the guacamole.
Get out a pan and lay our 5 corn tortillas. Set the oven to broil and cook them for 3-8 minutes, depending on the strength of your broil. You want them lightly toasted, not burnt, yet not soft either.
Remove the tortillas from the oven and turn it off.
Top each with refried beans and guacamole.
Next, top with the pulled chicken, lettuce and finish with the cheddar cheese. This chicken tostada looks so good - and let me tell you, it's just as tasty as it looks.