Separate the chicken legs into thighs and drumsticks. Remove and reserve any excess skin. Season the chicken liberally with salt
Roll each chicken piece in the flour until coated. In a cast-iron pot brown the chicken on all sides over medium-high heat. Remove the chicken from the pot and set it aside.
Add the onion and garlic to the pot. Sauté until the onion is just translucent. Stir in the tomato paste, chipotle peppers, beer, and honey.
Return the chicken to the pot and cover. Transfer the pot either to the middle rack of the oven or the center of your charcoal grill. Cook the chicken for an hour and 20 minutes
Render the chicken fat out of the skin. Add the onion and garlic to the skillet. Pour in the beans and chicken stock. Simmer the beans for 10 minutes. Add the lime juice and blitz until smooth.
Pour the oil into a large cast-iron skillet and heat until shimmering. Add the corn tortillas and fry until golden on both sides. Transfer the tortillas to a plate lined with a paper towel.
Top the tortillas with a spoonful of refried beans and a generous amount of chicken. Finish the tostadas with cabbage, jalapeño rings, radish, cilantro, feta cheese, onion, and a sprinkling of Tajín.