Instructions

Spice/garlic mixture:

1. Place cumin powder, paprika and Aleppo pepper spice in dry skillet and toast for few minutes until fragrant.
2. Add minced garlic and saute for 1 minute. Remove and set aside.
3. In small bowl, mix tomato and jalapeno chili; set aside.
4. In medium bowl, toss cheeses together with flour.
5. In skillet, cook chorizo, breaking up pieces, and cook for 2 minutes.  
6. Add onion and spice/garlic mixture, and continue cooking until both onion and chorizo are fully cooked, about 5 minutes.  
7. Place chorizo mixture in small bowl and set aside.
8. Add beer to skillet and simmer, stirring occasionally and scraping up browned bits on bottom of skillet.
9. Slowly add cheeses 1/4 cup at time, whisking constantly. Continue to cook until all cheese has blended and mixture is smooth.
10. Stir in 3/4 of chorizo and onion mixture. Reserve remainder and set aside.
11. Add salt to cheese mixture. Stir until well incorporated.
12. Just before serving, add extra chorizo mixture in center of cheese dip. Garnish with tomato salsa mixture around sides of cheese dip.
13. Serve with tortilla chips.