- 2 Tbs. vegetable oil
- 1 lb. chorizo, casings removed and sausage crumbled
- 2 yellow onions, diced
- 1 tsp. diced jalapeño, plus more, to taste
- 1/4 cup chopped cremini or button mushrooms (optional)
- 1 1/2 cups canned roasted chilies, drained and diced
- 1 1/2 cups amber Mexican beer, such as Negra Modelo
- 2 lb. Monterey jack cheese, shredded
- 2 Tbs. cornstarch
- Salt, to taste
- Tortilla chips for serving
Pour off all but 2 Tbs. of the fat from the pan and return the pan to medium heat. Add the onions and jalapeño and cook until the onions are softened but not browned, 6 to 7 minutes. Add the mushrooms and cook until softened, about 3 minutes. Add the chilies and cook for 2 minutes. Add 2 Tbs. of the beer and stir to scrape up the browned bits from the pan bottom. Transfer the mixture to a large bowl and add the chorizo.
In the insert of a stovetop-safe fondue pot, combine the remaining beer, the cheese and cornstarch. Set over medium-low heat and cook, using a wooden spoon to stir in a figure-eight motion, until the cheese melts, about 4 minutes. Add the chorizo-vegetable mixture and stir to combine. Season with salt.
Place the insert in the fondue pot stand over candles or sterno burners according to the manufacturer's instructions. Serve with tortilla chips. Serves 12 to 14.