Roasted Tomato Chilaquiles
Our shortcut chilaquiles use corn chips to avoid frying tortillas. The sauce is a quick puree of canned fire-roasted tomatoes, onion, garlic and chipotle peppers. Serve with fried eggs, quick-pickled radishes, and an appetite for adventure.
In a medium bowl, combine 2/3 cup each vinegar and water, 1/4 cup sugar and 1 1/2 teaspoons fine sea salt, stirring to dissolve sugar. Add 1 bunch radishes (about 12), trimmed and thinly sliced. Cover and let stand at least 30 minutes. Drain before serving.