In a heavy skillet heat oil. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden. Drain on paper towels.
Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium heat for 10 minutes. Add the beans and cook for five minutes. Using a potato masher, combine the chorizo and beans together.
To assemble, place a tostada (fried tortilla) on a serving plate; spoon on some refried beans. Sprinkle with cotija cheese, and top with a fried egg, pico de gallo, and drizzle with crema Mexicana.