Mexican Chilaquiles

Add enough oil to large heavy pot to reach depth of 8cm. Heat oil over medium-high heat to 175°C.

In large frying pan over medium heat, toast chilies, a few at a time, pressing them flat against hot surface with metal spatula, for 20 seconds on each side, or until charred and fragrant. In medium saucepan, bring 3 cups water to boil over high heat. Remove from heat and add chilies. Weigh down chilies with plate and soak 20 minutes, or until softened.
Drain chilies and reserve soaking liquid.

Meanwhile, working in batches, cook tortilla chips in hot oil, stirring nearly constantly with spider or slotted spoon, for 3 minutes, or until golden and crisp. Use spider to remove chips from oil and transfer to baking tray lined with kitchen paper. Immediately season to taste with salt. Repeat with remaining tortillas.

Using the Beat Blitz, puree chilies, tomatoes, onions, garlic, sugar, cumin, cayenne and 2 1/2 cups reserved soaking liquid in large bowl until smooth. Strain puree through fine mesh sieve.

Heat 30cm cast-iron skillet or frying pan over medium-high heat. Add 1 tbsp oil then chile sauce and bring to broil. Reduce heat to medium and simmer 5 minutes, or until sauce is thickened slightly. Season with salt and pepper

Add tortilla chips to sauce and stir well to coat. Cover pan and simmer 2 to 3 minutes, or until tortillas are softened but not mushy.

Top chilaquiles with sour cream, cheese, avocados, onions, radishes and coriander leaves and serve immediately.