6 Roma (plum) tomatoes
2 garlic cloves
1 jalapeño, stemmed, halved and seeded
1 small white onion, quartered
2 Tbsp vegetable oil, plus more for deep-frying
4 canned chipotle chiles in adobo
4 Tbsp cilantro, roughly chopped
1 1/2 Tbsp sesame seeds, toasted
1/4 tsp dried oregano (Mexican if you have it)
10 6-inch corn tortillas, stacked and cut into 1/2-inch squares
salt to taste
6 oz chorizo sausage, removed from casing and chopped
1/4 cup sour cream (or crema)
2 oz Cotija cheese (or Feta)
4 radishes, thinly sliced, for garnish
Heat the oven using the broiler. In a bowl, toss the tomatoes, garlic, jalapeño and onions with 2 Tbsp of vegetable oil. Transfer the vegetables to a foil-lined baking sheet and broil, turning occasionally until the tomato skins blister and begin to blacken.
Transfer roasted vegetables to the bowl of a food processor, add the chipotles with adobo, along with 2 Tbsp cilantro, sesame seeds, oregano and 1/4 cup of water and puree until smooth. Set the sauce aside.
Pour vegetable oil into a skillet to a depth of 1 inch. Heat until your thermometer (candy or deep-fry) reaches 350. Fry the tortillas squares until golden brown and crisp and drain on paper towels. Season with salt.
Heat another large skillet over medium high heat and add the chorizo. Cook, breaking up the pieces with a wooden spoon until cooked through and browned. Add the pureed sauce to the skillet and stir to combine. Season with salt. Bring to a simmer and add the fried tortilla chips, stirring to combine.
Cook just long enough until the chips begin to soften slightly, then transfer to a serving plate and garnish with sour cream, Cotija and sliced radishes.