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.