Place a large skillet over medium heat then add chorizo. Cook chorizo, breaking up with a wooden spoon, for about 3–4 minutes then add onion and jalapeño.

Continue cooking over medium heat for about 5 minutes, until chorizo is completely cooked and onion is translucent. Spoon as much excess oil from the skillet as possible.

Add beer then stir to combine. Bring to a boil, then reduce heat to medium-low and simmer for about 1 minute, stirring occasionally and scraping up any browned bits from the bottom of the pan.

Sprinkle flour over the grated cheeses and toss to coat the cheese in the flour. Begin adding the cheese to the skillet, one handful at a time, stirring until each addition has melted before adding the next.

Continue stirring over medium-low heat until all cheese has melted, then remove from heat and stir in hot sauce.

Transfer queso to a serving bowl or serve right from the skillet topped with chopped tomato and cilantro.