Grilled Tostadas with Bacon, Avocado Mayo and Heirloom Tomatoes - Rick Bayless

Ingredients

• About 1 dozen corn tortillas, preferably ones from a local tortilleria
• 2 egg yolks
• 1 tablespoon fresh-squeezed lime juice
• 1 cup cooking oil (canola, rice bran or safflower would work best) or vegetable oil
• 1/2 avocado flesh scooped from the skin
• Fresh hot green chile to taste (roughly 3 or 4 fresh serranos or 2 to 3 jalapenos), finely chopped
• About 1/4 cup (loosely packed) finely chopped cilantro, thick lower stems cut off, plus a few leaves for garnish
• Salt
• About 10 thick slices (10 ounces ) bacon, sliced crosswise in ½-inch pieces
• A generous pound mixed heirloom tomatoes (different colors and sizes will make your finished dish more interesting), cut into ¼-inch pieces