For the chilaquiles: Preheat your oven to 300 degrees. In a large (4-quart) pot, heat the oil over medium-high. Add about 2/3 of the onion and cook, stirring regularly, until richly browned, 8 to 10 minutes. Add the salsa and broth and bring to a rolling boil. Turn off the heat and stir in 2/3 of the shredded cheese.
Pour the chips into a 13x9 inch baking dish and cover with the sauce, gently pressing the chips into the sauce, breaking up larger pieces, so that all of the chips are coated. Sprinkle with the remaining 1/3 of the shredded cheese. Cover the baking dish with foil, being careful not to let the top of the chips touch the foil. Slide into the hot oven to heat through, 8 to 10 minutes. When the chilaquiles are bubbling, remove from the oven, drizzle with the crema and sprinkle with the remaining onion. Top with the queso aňejo and cilantro, and the optional sunny side up eggs. Serve without hesitation.
For the micheladas: Moisten the rim of a pint beer glass (or mug) with the cut side of the lime half. Spread coarse salt on a small plate, then upend the glass into the salt to crust the rim. Fill half full of ice and pour in the lime juice, followed by the beer. If you (or your guests) want, add hot sauce, Worcestershire and/or Jugo Maggi; stir just enough to combine everything. It’s time to enjoy what a Michelada is all about.