Tostadas originated in Oaxaca over two thousand years ago from leftover tortillas that were no longer fresh enough to fold into tacos, but fresh enough to be eaten toasted, fried or baked. They have since become a base for many food toppings throughout Mexico and other parts of Latin America.
In this recipe the cannabis is in the sauce, with an infusion of Seedsman Green Crack blended with raw unflavoured coconut oil.
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