Chicken tostadas with tomatillo and pickled-jalapeno guacamole

Cut the raw tomatillo into quarter-inch pieces, then into small dice; put in a bowl.

Open the avocados, remove the seeds and scoop out to the skin.

Season with a little salt and about a tablespoon of the pickled jalapeno canning liquid, in place of lime juice, then mash.

Taste for salt and pickled jalapeno; transfer to a serving bowl.

Spread a thin layer of room-temperature smooth beans over a crisp tostada.

Add a couple of tomato slices and a little chicken.

Spoon a little crema over the top, then add shredded napa cabbage.

Add two spoonfuls of roasted tomatillo salsa and a couple spoonfuls of the guacamole.

Finish with queso anejo, a few slivers of jalapeno and a couple of pickled carrots.