Dark Mexican Beer
Coarse Sea Salt
Prep the Pico de Gallo
Before cooking, add all the ingredients for the pico de gallo to a bowl and mix thoroughly. Place in the fridge to set for 1-2 hours. Preheat a grill for direct grilling, around 400F.
Cook the Chorizo
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.
Melt the Cheese
Pull apart your Oaxaca cheese and add to the skillet. Let melt while stirring continuously.
Stir to Combine
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!