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1
Preheat the broiler.
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2
Place the tomatoes and jalapeno cut-side down on a foil-lined broiler pan.
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3
Add the onion and garlic and broil until blackened, 7 to 10 minutes.
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4
Peel the garlic.
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5
Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Fry the tortillas in batches until light brown, about 1 minute.
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6
Remove with a slotted spoon and drain on paper towels; season lightly with salt while still hot.
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7
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
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8
Add the sesame seeds and toast until golden, 2 to 3 minutes.
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9
Transfer to a blender along with the broiled vegetables, oregano, chile powder, 1 teaspoon salt and the cilantro stems.
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10
Puree until smooth.
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11
Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat.
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12
Add the puree and cook, stirring often, until thickened, 8 to 10 minutes.
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13
(Partially cover the skillet if the sauce starts to splatter.)
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14
Reduce the heat to medium.
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15
Add the chicken and broth and heat through, 3 to 4 minutes.
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16
Fold in the tortillas and cook until softened, about 1 minute.
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17
Keep warm while you fry the eggs.
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18
Divide the chilaquiles among plates.
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19
Top with the eggs, cheese, radishes and cilantro leaves.
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20
Drizzle with crema, if desired.
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21
Photographs by Con Poulos
