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 your fire for high heat direct grilling (around 400F). Preheat a cast iron skillet 1 minute before cooking

Add your chorizo to the skillet, 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. Next, pull apart your oaxaca cheese and add to the skillet. Let melt while stirring continuously. 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. Enjoy!