6 ounces dried chorizo, diced
1/2 cup Negra Modelo, or another dark beer
16 ounces extra-sharp cheddar cheese
1 serrano pepper, seeds and veins removed, minced
1 (4-ounce) can diced green chiles, drained
2 tablespoons thinly sliced green onions
3 cups Tater Tots
2 tablespoons plain Greek yogurt or sour cream
1/4 cup homemade salsa (or use your favorite version)
1 tablespoon minced fresh cilantro
Freshly ground black pepper, optional
Cook the chorizo over medium in a large saucepan for 8 to 10 minutes, until crisp and the fat has rendered. Transfer to a paper towel-lined plate to drain, and discard the rendered fat.
Heat the beer in the same saucepan over high for 5 minutes to reduce it a bit. Reduce the heat to low. Add the cheese, stirring often as it melts into the beer. Once fully melted, add the fresh and canned chiles, 1 tablespoon of the green onions and half the chorizo.
Bring to a simmer for 7 to 10 minutes.
Transfer your lidded pan into your Hungry Fan 3-in-1 Fangating Bag, and let it cook and marinate in its own goodness for an hour. Alternatively, continue to simmer on your stovetop for 1 hour.
Meanwhile, bake the Tater Tots in a preheated oven according to package directions, making sure to cook them to their crispiest.
Remove the cheese sauce from the Fangating Bag, and stir very well, in case it has gotten a bit clumpy.
Place the tater tots on a large tray, and drizzle the cheese sauce on top. Dollop with the yogurt and salsa. Top with the remaining chorizo and green onions and the cilantro. Feel free to sprinkle with some freshly ground black pepper, too, and serve immediately.
It makes 1 large plate.