Chilaquiles

Ingredients

• [[{{2}} medium limes, cut into wedges]]
• [[{{3}} medium radishes, thinly sliced]]
• [[{{¼ cup}} crème fraîche, crema, or sour cream]]
• [[{{¼ cup}} crumbled Cotija cheese or shredded Monterey Jack cheese]]
• [[{{3}} chicken thighs, cooked and shredded (optional, see "Game plan" above)]]
• For the garnish::
• [[{{1}} medium lime, juiced]]
• + 10 more ingredients
• • [[{{20}} (6-inch) corn tortillas (preferably stale), each cut into 8 wedges]]
  • [[{{2 cups}} vegetable or canola oil for frying]]
  • [[{{½ cup}} low-sodium chicken broth]]
  • [[{{2 teaspoons}} kosher salt]]
  • [[{{1 bunch}} fresh cilantro, tough stems removed and coarsely chopped (about 2 cups)]]
  • [[{{3}} serrano chiles, stems removed and coarsely chopped (seeds and membranes removed if you're heat-sensitive)]]
  • [[{{1}} medium white onion, small dice (about 1 ½ cups)]]
  • [[{{2}} medium tomatoes, "cored":/stories/11525 and coarsely chopped]]
  • [[{{3}} dried ancho chiles, stems and seeds removed]]
  • For the chilaquiles::

Bring a small pot of water to a boil over high heat. Place ancho chiles in a single layer in a small frying pan and toast over medium heat until crispy and fragrant, about 4 minutes. Transfer chiles to a medium, heatproof bowl. Pour boiling water over chiles to completely cover them and soak unti...

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