Name: Chilaquiles Casserole
Yield: 8 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, chopped; 6 garlic cloves, thinly sliced; 3 tablespoons tomato paste; 8 dried guajillo or New Mexico chiles, seeds removed; 4 ancho chiles (or use 4 guajillo or New Mexico chiles for a milder flavor), seeds removed; 5 cups low-sodium chicken broth; 2 tablespoons apple cider vinegar; Kosher salt; 1 tablespoon vegetable oil; 1 pound fresh chorizo, casings removed; 1 13.5-ounce can white or golden hominy, drained; 16 tostadas or a 10-ounce bag tortilla chips; 1 pound sharp cheddar, coarsely grated (about 5 cups); 1 small onion, finely chopped; 8 small radishes, trimmed, thinly sliced; 2 cups thinly sliced green cabbage; Kosher salt; 1 tablespoon apple cider vinegar; ½ cup sour cream; 2 tablespoons fresh lime juice; 1 cup cilantro leaves with tender stems

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Marcus Nilsson

Feel free to sub store-bought tortilla chips for the tostadas, just be sure to factor in how salty they tend to be when seasoning the sauce.

Recipe notes