Slice each of the tortillas into 6 wedges and set aside.

Pour the oil in a large cast iron skillet and heat to 360°F. Working in batches, Add the tortilla wedges to the hot oil and fry until golden brown. Transfer the finished chips to a plate lined with paper towel and sprinkle with salt.

Once all the chips are fried and salted, set them aside to cool completely.

Heat a quarter-sized amount of olive oil in a large, deep skillet until shimmering. Add the onion and saute until translucent, about 2-3 minutes. Throw in the garlic and jalapeños and saute until fragrant, about 2 minutes more.

Pour in the beer and deglaze the pan. Bring the beer up to a boil and add the canned tomatoes with their juices, the tomatillos, chipotle peppers, the cumin, and the coriander seed to the skillet. Give the mixture a quick stir and bring to a boil. Reduce the mixture to a simmer and let cook for 15 minutes.

Transfer the simmered sauce to a large food processor and blitz until smooth. Set aside.

Wipe out the skillet and add another quarter-sized amount of olive oil to it. Heat the oil until shimmering. Add the chorizo and saute until browned.

Pour the pureed sauce over the chorizo and stir to combine. Bring the mixture back up to a boil and reduce to a simmer.

Add the chips to the sauce and toss to coat.

Sprinkle the chips with cheese and cover the skillet to melt. Once the cheese has melted, remove the chilaquiles from the heat.

While the cheese is melting fry the eggs and place on top of the finished chilaquiles. Top the chilaquiles with cilantro, avocado, and pickled red onions.

Serve immediately with a side of lime wedges and a couple of breakfast beers.