Heat a medium skillet over medium heat. Add 1 tablespoon of the butter, the onion
, jalapeno and garlic. Cook, stirring occasionally, until the vegetables soften and begin to caramelize
, about 20 minutes. Remove from the heat.
Heat 1 tablespoon of the butter in a large saucepan
over medium heat. Add the chorizo and cook, breaking it up with the side of a spoon, until well browned, about 5 minutes. Add to the cooked vegetables in the skillet using a slotted spoon. Set aside.
Wipe out the saucepan the chorizo
cooked in and return it to medium heat. Add the remaining 2 tablespoons butter. When the butter has stopped foaming, stir in the flour, chili powder, and cumin and stir until the flour is absorbed. Whisk
in the beer
. Bring to a simmer
and cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese, stirring until completely melted.
Transfer the cheese deep to a warmed serving dish, fondue pot
or a small slow cooker
set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop
it on top of the melted cheese. Garnish with more cilantro
leaves. Serve with tortilla