Mexican Breakfast Tostadas

Ingredients (for 4 tostadas)

Base:

4 corn tostada shells (store-bought or fried tortillas)

1 tsp chili powder or tajín (to dust shells)

Beans:

1 ½ cups refried beans (preferably cooked in lard)

½ cup shredded cheese (Oaxaca, Monterey Jack, or mozzarella)

Guacamole:

2 ripe avocados

1 tbsp lime juice

1 tbsp onion (finely diced)

Salt to taste

Eggs & Bacon:

4 eggs (scrambled)

4 strips bacon (cooked crisp, chopped into bits)

Salsa:

6–8 chile pequin (or substitute chile de árbol)

2 medium tomatoes (roasted)

2 cloves garlic (roasted)

Salt to taste

½ tsp vinegar (optional for tang)

Toppings:

½ cup diced tomato

½ cup shredded lettuce

¼ cup diced onion

Extra salsa for drizzling