Dark Mexican Beer
Coarse Sea Salt
In a preheated skillet, add your chorizo, break apart and cook fully (about 5-7 minutes). Once cooked, deglaze the skillet with dark beer and scrape the bottom of the skillet with a spatula to loosen any stuck chorizo.
Pull apart your Oaxaca cheese and add to the skillet. Let melt while stirring continuously.
Stir until the cheese is melted through.
Once the cheese is fully melted and becomes gooey, top the queso with the pico del gallo and pull off the heat. Serve the queso with tortilla chips or warmed tortillas. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.