Almost Oaxacan Grilled Tostadas with Chorizo, Tangy Guacamole and Fresh Cheese - Rick Bayless

Ingredients

• About 2 dozen corn tortillas, preferably thin homemade ones or ones from a local tortilleria
• 1/2 pound (about 4 medium) tomatillos, husked, rinsed and cut in half
• 3 garlic cloves, peeled
• Hot green chiles to taste (roughly 2 or 3 serranos or 1 or 2 jalapenos), stems broken off, roughly chopped
• About 1/4 cup (loosely packed) cilantro, thick lower stems cut off
• 1 large, ripe avocado, pitted, flesh scooped from peel and roughly chopped
• Salt
• About 1/4 cup fresh-rendered, room temperature pork lard (preferably the kind with bits of brown cracklings in it's what's called asiento in Oaxaca) or vegetable oil
• About 1 pound fresh Mexican chorizo sausage, casing removed
• About 6 ounces crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese