Chilaquiles

Ingredients

• 1/2 jalapeño
• 1 (15-ounce) can of crushed tomatoes (I had fire-roasted in my pantry and it was amazing, but definitely not necessary)
• 1 shallot, minced
• 1 1/2 tablespoons of tomato paste
• 1/3 cup beer 
• Salt
• Pepper 
• Tortilla chips 
• 1/2 cup Monterey Jack cheese
• 3 large eggs
• 1 radish, thinly sliced, as garnish
• 1/2 avocado, as garnish
• Handful of cilantro leaves, as garnish
• 1 ounce cotija cheese, crumbled

Instructions

1. 1
   Place the jalapeño on the grates of the gas range. Turn the flame to medium and char the jalapeño, rotating it every 30 seconds or so, until blackened. Transfer the chile to a cutting board and using a knife, scrape off most of the charred bits and discard. Dice up the jalapeño, removing the seeds and thick membrane. 
2. 2
   To a blender, add the diced jalapeño, can of tomatoes and pulse until smooth. 
3. 3
   In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Pour in the blended up tomato puree, beer and a pinch of salt and pepper. Simmer, uncovered, stirring frequently, until reduced by nearly half, about 10 minutes. 
4. 4
   While the sauce is reducing, preheat your broiler. On a parchment-lined (you could also use foil), spread out the chips in a mostly even layer. When the sauce is ready, spoon it over the chips. Use it all up! Sprinkle the top with the cheese and transfer to the broiler, until melty, about 3 to 5 minutes. (Be sure to keep an eye on it because it melts quickly!)
5. 5
   Meanwhile, fry up a few eggs. When the cheese has melted, top with the eggs. Garnish with the thinly sliced radishes, avocado, cilantro leaves and cotija cheese.