CHILAQUILES

Steps:

• 1. Heat oven to broil and place rack 6" from heating element. In a medium bowl, toss tomatoes, garlic, jalapeño, and onions with 2 tbsp. vegetable oil. Transfer ingredients to a foil-lined 9" x 13" baking pan and broil, turning occasionally as tomato skins start to blister and blacken, about 10 minutes. Transfer roasted vegetables to a food processor. Add chipotle chiles, 2 tbsp. cilantro, sesame seeds, oregano, and 1⁄4 cup water to the food processor and purée until smooth, about 1 minute. Set sauce aside. 2. Pour vegetable oil into a deep 12" cast-iron skillet until it reaches a depth of 1"; heat over medium-high heat until a deep-fry thermometer registers 350°. Working in 2 batches, add tortillas and fry, stirring occasionally, until golden brown and crisp, about 3 minutes per batch. Using a slotted spoon, transfer tortilla chips to a paper towel-lined baking sheet. Lightly season them with salt. Repeat with remaining tortillas. Set aside. 3. Heat a deep 12" nonstick skillet over medium-high heat. Add chorizo and cook, stirring frequently and breaking meat up into small pieces with a wooden spoon until browned and cooked through, 8-10 minutes. Add tomato-chipotle sauce to skillet, stir to combine, and season with salt. Bring to a simmer, add tortilla chips, and stir to combine. Let ingredients simmer until the tortilla chips just soften, about 2 minutes. 4. Transfer chilaquiles to a platter and garnish with remaining cilantro, sour cream, cheese, and radishes.