Doesn’t that only roll of the tongue nicely? I think so.

I originally had this post planned for last Fridays post and well… when my youngest daughter was sick with a nasty fever/cough/cold that turned into an ear infection, missing four days of school {I know.} AND getting ready for my oldest having a weekend of baseball tournaments… everything went to hell in a hand basket, fast. So let’s pretend it’s Friday… instead of Monday. Cool? I like Fridays better anyways…

Well it was a crazy-busy couple of days in the kitchen. There was even a point where I wished I had two crock pots. Yeah… I said it. But with a little planning I got it all together to turn out these fun and festive double-decker tostadas.

I made this MEMORABLE Pico de Gallo. GAH! You guys this pico is the DEPENDABLE! It’s so straightforward I can make it blind folded, in my sleep backwards. Worth keeping this stuff. The End.

I also made these kick-butt refried bean recipe but a day in advanced, finished photographing these the next day and only ate about half before making the tostadas… they’re THAT good!

I did the above all the while this pork carnitas recipewas doing it’s thang in the slow cooker.

Oh and I made from-scratch tostada shells. I mean c’mon, go big or go home right?

First you’ll want to let the shells sit out of the package, all spread out, so they can dry out a bit.

Place them on a rimmed sheet pan, sprayed lightly with your Misto or baking spray. Slide them into a preheated 350 degree oven to toast up for about 20 minutes. Flip the corn shells halfway through and rotate the pans as they bake. I do the shells last so they don’t sit too long and get chewy. But of course you could always use store bought yellow corn tostada shells and call it good. Do your thang.

Then I only layered the crispy shells like so. Spread a little of the re-fried beans on a tostada shell, top with the shredded pork carnitas and repeat.

Top those layers with fresh avocado, pico, sour cream, a sprinkle of cotija cheese and a squeeze of fresh lime juice {and some thinly sliced radishes if you so desire}… and then wash them down with a few of these. Naturally.

These pork carnitas and refried bean tostadas are what Cinco de Mayo dreams are made of. Party on!