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1
Bring a small pot of water to a boil over high heat.
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2
Place ancho chiles in a single layer in a small frying pan and toast over medium heat until crispy and fragrant, about 4 minutes.
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3
Transfer chiles to a medium, heatproof bowl.
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4
Pour boiling water over chiles to completely cover them and soak until they are soft and pliant, at least 10 minutes.
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5
Drain chiles and place in the bowl of a blender or food processor along with tomatoes, 3/4 of the diced onion, the serrano chiles, and about 1 cup of the chopped cilantro.
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6
Add salt and chicken broth and blend until smooth.
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7
Heat oil in a large cast iron skillet or frying pan over medium-high heat until 350 degrees F, about 10 minutes.
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8
Fry tortillas in 5 batches until they are crisp and have stopped furiously bubbling, about 1 minute per batch.
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9
Remove with a slotted spoon to a paper-towel-lined baking sheet and sprinkle with salt.
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10
Carefully strain oil into a heatproof container.
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11
Wipe out the pan and return it to the stove over medium-high heat.
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12
Take 1/4 cup of the used oil and add it to the skillet (discard the remaining oil).
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13
When it is shimmering, carefully pour in blended chile mixture (it will bubble furiously) and fry it, stirring often, until it is fragrant and no longer raw-tasting, about 7 minutes.
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14
Reduce heat to medium low and stir in lime juice.
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15
Taste and, if necessary, adjust seasoning with salt.
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16
Add fried tortillas, stirring gently until they are softened and well-coated with sauce.
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17
Transfer chilaquiles to a serving platter and top with shredded chicken (if using), cheese, a drizzle of creme fraiche, radishes, and remaining diced onion and cilantro.
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18
Serve with lime wedges on the side.
