Make the baked hominy: Preheat oven to 300°F. Place the hominy on a parchment lined baking sheet so they are evenly spaced out. Sprinkle sea salt, pepper and ground oregano. Bake for 15-20 minutes until hominy is dried and crunchy. Set aside.
Make the Guajillo Peppers and Oil: In a cool pan, add the olive oil and guajillo peppers, and simmer over low heat for 7 minutes. Remove peppers from oil, cool and reserve both the oil and pepper rings separately.
Make the dressing: In a bowl, whisk in the crema, oregano, garlic salt, chili powder, black pepper, TABASCO® Sauce, and cayenne pepper. Whisking constantly, slowly drizzle in the reserved guajillo oil, 1 teaspoon at a time, until dressing is thickened and emulsified.
Make the salad: In a large bowl, combine cabbage, radishes, onion, lime juice, TABASCO® Sauce, and baked hominy. Mix well and let marinate for a few minutes.
To assemble: To assemble, spread each tostada with dressing, then layer it with shredded chicken, and top with salad. Garnish with guajillo pepper rings.