Chilaquiles

Heat a skillet over medium-high heat.

Add chorizo and cook, stirring frequently and breaking meat up into small crumbles with a wooden spoon until browned and cooked through, 8-10 minutes. Set aside.

In a deep skillet, pour in vegetable oil to a depth of 1-inch.

Heat over medium heat until a deep-fry thermometer registers 350°F or when the oil bubbles around the end of a wooden spoon dipped in the oil.

Working in batches, add tortillas and cook until golden brown and crisp, about 3 minutes per batch.

Using a slotted spoon, transfer to a paper towel-lined baking sheet.

Lightly salt tortilla chips to taste while warm.

Repeat with remaining tortillas. Set aside.

Position an oven rack 6 inches below the heating element and heat oven to broil.

Place tomatoes, garlic, jalapeño and onion on a baking sheet with tomatoes cut-side down.

Toss with enough oil to lightly coat.

Place under broiler, turning occasionally as tomato skins start to blister and blacken, broil for about 10 minutes.

Transfer roasted vegetables to a blender or food processor.

Add 1/4 to 1/2 cup water, oregano, sesame seeds and chipotle peppers and purée until smooth. Set aside.

Add tomato-chipotle mixture back to the skillet with the chorizo, season with salt and bring to a simmer, cooking 5 to 10 minutes.

Add about 3 to 4 handfuls of tortilla chips and stir to combine.

Cook for a minute or two to allow the chips to soften slightly.

Place on a platter and garnish with cilantro, cheese, radishes and sour cream.