• Preheat the oven to 425˚ F. Combine the tomatoes, red onion, jalapeños and brine, cilantro, lime juice, one tablespoon olive oil, and 1/4 teaspoon salt in a medium bowl. Set aside.
• Arrange the tostadas on two baking sheets and bake until golden brown, rotating the pans halfway through, about 5 minutes. Remove from the oven. Divide the refried beans among the tostadas (about two heaping tablespoons each); spread evenly, leaving a 1/8-inch border. Crumble the chorizo on top of the beans. Return the tostadas to the oven and cook until the chorizo is cooked through about 10 minutes. Top with the cheese and continue baking until melted, 1 to 2 more minutes.
• Meanwhile, heat the remaining one tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the eggs and cook until the whites are partially set, 2 to 3 minutes. Cover and cook until the whites are fully set but the yolks are still runny; 2 to 3 more minutes—season with salt and pepper.
• Divide the tostadas among plates. Top with the tomato mixture, fried eggs, and more cilantro. Serve with lime wedges.

• Grill or pan-fry Hatch Chile Cheese links until completely cooked. Cover and set aside.
• Cook pasta according to package instructions.  While pasta cooks, heat oil and butter in a medium pot or a large-rimmed skillet over medium heat. Add onion and saute till soft.  Stir in flour. Gradually whisk in the milk and allow the sauce to bubble for about 4 minutes, stirring often.
• Remove pasta from heat, drain, and set aside.
• Whisk the beer into the sauce and allow it to cook for an additional 3-4 minutes, stirring often.
• Fold in the cheese and stir till completely melted.  Gently stir in the pasta—season with salt and pepper.
• Slice sausages links and stir into pasta. Serve.

Saute Aromatics and Chorizo

• Heat a pot. Add oil to it.
• Once the oil is medium-hot, add chopped onion. Fry till it softens.
• Add minced garlic. Saute them until they become aromatic (avoid burning).
• Add chorizo chunks. Cook for 4- 5 minutes. It will start to release oil, and the color will change.

Add and Cook Potatoes in Stock

• Add cubed potatoes to the Chorizo mix. Cook on medium heat for 5-7 minutes.
• Add cumin powder and thyme and season with salt. Mix well.
• Add chicken stock and bay leaf. Let it come to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes until the potatoes are cooked.
• Stir in between. If required, add more stock. Potatoes should be cooked and become soft.

Add Milk and Simmer

• Once the potatoes are cooked through, add milk.
• Stir well. Cover and let it simmer for another 10 minutes on low heat.
• While serving, garnish with chopped green onion.

Notes

• To reduce the cooking time, substitute raw potatoes with cooked potatoes.
• If you prefer something very creamy and thick without chunks, use a blender to blend everything in the soup after the potatoes are cooked. This will make the soup very creamy and smooth.