CHILAQUILES CASSEROLE

Steps:

• Sauce Heat oil in a large saucepan over medium-high. Cook onion and garlic, stirring often, until golden brown and tender, 8-10 minutes. Add tomato paste and cook, stirring constantly, until darkened, about 2 minutes. Add guajillo and ancho chiles and broth. Bring to a simmer, cover, and cook, reducing heat as needed to keep at a simmer, until chiles are very tender, 30-40 minutes. Let cool slightly, then purée in a blender. Transfer to a large bowl, stir in vinegar, and season with salt.
• Preheat oven to 375°. Heat oil in a medium skillet over medium-high. Cook sausage, breaking up with a spoon, until browned and nearly cooked through, 6-8 minutes. Add hominy and cook, stirring occasionally, until posole is beginning to crisp around the edges and chorizo is cooked through, about 4 minutes.
• Spread about 1 cup sauce in an even layer across the bottom of a 3-qt. baking dish. Add a layer of tostadas, followed by another cup or so of sauce, 1 cup cheese, 2 Tbsp. onion, and one-quarter of chorizo. Repeat layering process until you've used remaining tostadas, sauce, cheese, onion, and chorizo. You should have 3-4 layers depending on your dish.
• Bake until cheese is melted and sauce is bubbling around the edges, 30-40 minutes.
• While casserole is baking, place radishes and cabbage in a large bowl, season with a couple of generous pinches of salt, and toss to combine. Let sit until vegetables are beginning to soften, about 5 minutes. Squeeze vegetables with your hands to expel excess water. Drain off as much liquid from vegetables as possible. Add vinegar and toss to coat; season with more salt to taste.
• Mix sour cream and lime juice in a small bowl; season with salt. To serve, spoon dollops of lime sour cream over casserole and scatter cabbage slaw and cilantro on top.