Directions:

For Tortillas

• Mix the masa harina and salt in a large bowl. Gradually mix in the warm water until masa dough forms. Roll 12 equal masa balls and flatten slightly. As you form them, keep them covered with plastic wrap on a plate. Let them sit for 20 minutes.
• After about 10-12 minutes, begin to preheat your comal or large griddle pan at medium heat. After 5 minutes, using a tortilla press that is lined with plastic, flatten the tortillas as thin as possible. My tortillas measured about 7 inches in diameter. The style of these tostadas calls for a big corn tortilla.
• Cook the tortillas for about 35-45 seconds per side. The tortillas should inflate slightly. if they don't, try turning up the heat on your cooking surface. Place cooked tortillas in a pot that is lined with a clean kitchen towel. Keep pot covered with the lid as you add the tortillas. The steam created will yield a softer tortilla.
• If you are going to prepare tostadas, leave the tortillas out. The more they dry out, the faster they will get crispy when fried. If you are going to serve as a soft taco(taco suave), leave covered in pot.

To Finsih

• Peel avocados. Remove the pits and transfer to a bowl. Pour in about 1/8 of a cup of the vinegar(brine) from pickled jalapeños. Add the juice of 1 lime, if using. Season to taste with salt and pepper and mash until smooth. Set aside. Set up all of your ingredients in separate serving bowls. Cover and reserve while you fry the corn tortillas.
• In a large saute pan, heat 1 cup of canola oil to medium heat. When oil is hot, fry the tortillas, one at a time, turning as needed, until crunchy. Drain on plate lined with a paper towels.
• To serve: You will simply top one tostada with a generous amount of  avocado, shredded chicken and then crema. Serve with an extra tostada on top. Your guest can then garnish with any of the remaining ingredients like jalapeño, tomato, cilantro and lime. My favorite thing to do, is mix the avocado, chicken and crema and make two tostadas.