Spread the corn tortillas out on a dish towel and let them dry out for about 30-45 minutes. Spray a couple of large rimmed sheet pan with your Misto or favorite baking spay. Arrange the corn tortillas on each pan and place in a preheated 350 degree oven. Bake for 10 minutes, flip and rotate the pans and bake for an additional 10 minutes or until crispy and golden.
FOR THE TOSTADAS:
Top one tostada with a little re-fried beans and shredded pork carnitas. Repeat with a second layer. Top with a few spoonfuls of Pico de Gallo, shredded lettuce, avocado, sour cream, cotija cheese and cilanto... or any other toppings your heart desires!