1)In a saucepan, heat the oil over medium heat until it reaches 350°F.
2)Beat egg with salt in a medium bowl until frothy.
3)Dredge the shrimps in flour, shake off excess. Dip shrimp into egg, then press shrimp into bread crumbs.
4)Fry the shrimp in the hot oil without letting them brown too much. When you take them out, let them drain on a rack and then add Cotija Cheese while they are still hot.
5)Meanwhile, blend the white vinegar, chipotles, centroamerican cream, and salt to taste.
6)Assemble the tostada with the shrimp and desired amount of beets. Drizzle the chipotle cream, and add more Cotija Cheese. Enjoy.