If you prefer fresh homemade tostadas, follow these directions otherwise if you are not concerned with preservatives or sodium control you can use store bought. Homemade tostadas; mix the maseca, salt and water until firm but not too dry (add more water if needed) and form into 12 golf ball size balls.
Using a tortilla press or rolling pin press the masa between two pieces of a plastic baggie to avoid sticking. Cook tortillas on griddle or frying pan until golden and cooked.
After cooking tortillas you can either bake at 300F degrees until crispy or lightly fry them in corn oil being sure to drain and dry off excess oil. If they begin to puff up, poke a hole in them or they will not crisp up well.
In another pan saute mushrooms with taco seasoning
Assembling; begin layers with mashed white beans, then mushrooms, then lettuce cilantro and tomatoes, cheese, and last avacado slices. For those heat lovers, a bit of hot sauce to top and enjoy the best tostadas ever.
