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1
In a medium bowl, cover the guajillos with boiling water.
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2
Let stand until softened, about 10 minutes.
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3
Drain, reserving 3/4 cup of the soaking liquid.
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4
In a food processor, puree the guajillos with their soaking liquid until smooth.
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5
Preheat the oven to 350.
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6
In a large skillet, heat the oil.
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7
Add 1 1/2 cups of the onion and cook over moderate heat, stirring occasionally, until lightly golden, 4 to 5 minutes.
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8
Stir in the garlic and cook until fragrant, about 1 minute.
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9
Add the guajillo puree, cumin and cinnamon and cook for 3 minutes, stirring frequently.
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10
Add the chicken and cook, breaking up the meat with a wooden spoon, until no trace of pink remains, about 5 minutes.
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11
Stir in the tomatoes, black beans, olives, raisins, vinegar, sugar and broth.
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12
Simmer, stirring occasionally, until the picadillo is thickened, 8 to 10 minutes.
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13
Season with salt, pepper and juice squeezed from the 2 lime halves.
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14
Place a single layer of tortilla chips on an ovenproof platter.
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15
Top with half of the picadillo, 1/4 cup of the chopped onions, half of the cheese and another layer of chips.
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16
Top with the remaining picadillo and cheese.
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17
Bake the nachos for about 10 minutes, until the cheese is melted.
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18
Top with the remaining 1/4 cup of onion and the jalapeno, radishes and cilantro.
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19
Serve with sour cream and lime wedges on the side.
