Begin by placing the chicken in a crockpot that's been treated with cooking spray or olive oil.

In a medium bowl, combine the beer, brown sugar, spices, and herbs and pour over the chicken.

Cook on the LOW setting for 6 - 8 hours.

When the chicken can be easily shredded with a fork, shred in the broth and add the niblets corn.

Remove to a bowl using a slotted spoon or colander, discard the extra broth or use as a soup base.

Brush 8 flour or corn tortilla shells on both sides with vegetable oil.

Place on baking sheets, and bake in a 400 degree oven for 3-5 minutes on one side until crispy, and 2-3 minutes on the other side.

To build the tostadas spread with a layer of re-fried beans and then top with generous amounts of the shredded chicken followed by shredded cheese, salsa, sour cream, lettuce, tomatoes, more cilantro, avocado - really the skies the limit - whatever you like - and then there's nothing to do but enjoy.