Salsa Simmered Tortillas Chilaquiles

Ingredients

• 6 plum tomatoes, cored
• 2 cloves garlic, unpeeled
• 1 jalapeño, stemmed, halved lengthwise, and seeded
• 1 small white onion, quartered
• 2 tbsp. vegetable oil, plus more for frying
• 4 canned chipotle chiles en adobo
• 4 tbsp. roughly chopped cilantro
• 1 1⁄2 tbsp. sesame seeds, toasted
• 1⁄4 tsp. dried oregano
• 10 (6″) corn tortillas, stacked and cut into 1 1⁄2″ squares
• 6 oz. fresh chorizo, removed from casing and chopped into chunks
• 1⁄4 cup sour cream, to garnish
• 2 oz. cotija or feta cheese, crumbled, for garnish
• 4 radishes, thinly sliced
• Kosher salt, to taste

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