Ground beef tostadas with salsa and pico de gallo

Cover two roma tomatoes and a handful of chiles de arbol with water in a small pot and bring to a boil on high heat; turn off as soon as it boils.

Transfer to a blender with pickled jalapenos, one tablespoon of their juice, one garlic clove and salt; blend smooth, taste for salt and set aside.

Mix the tomatoes, onion, pickled jalapenos and cilantro with the juice of half a lemon, pickled jalapeno juice, salt and black pepper for the pico de gallo.

Poke the uncooked flour tortillas all over with a fork so they do not blister while frying.

Heat enough oil to cover a tortilla in a pan over medium heat; fry each tortilla submerged until crispy and golden on both sides, then drain well.

Heat a little oil over medium-high heat; saute the chopped onion, tomato and bell pepper for 3 minutes.

Add the ground beef and spices, break it up and cook about 7 minutes; taste for salt and drain the grease if wanted.

Spread refried beans on a tostada shell, add the meat, then lettuce, pico de gallo, queso cotija and a few drops of salsa; eat at once before the shell softens.