In a small bowl, mix the tomato, serrano chile and cilantro. Season with salt and let it stand for at least 30 minutes, while you prepare the queso.

In a medium bowl, toss the grated cheeses with the flour. Reserve.

Add the olive oil to a medium-sized skillet and bring it to the stove over medium heat. Cook the chorizo, breaking it up with a wooden spoon, until it starts to brown, about 2 minutes. Then, add the onions and continue cooklng until the chorizo is fully cooked and the onions are soft and translucent. Remove (with a slotted spoon) from the skillet into a separate bowl.

In a medium cast iron pan, over medium heat, add the beer and let it simmer. When simmering, start to add the cheese, slowly. Whisk constantly and only add the next handful of cheese once the previous one has melted.

Once all the cheese has melted and is smooth, stir back in the chorizo/onion mixture.

Optional: For a bubblier version with some delicious browned spots, simply pop the queso into the (preheated) broil for about 5 minutes. Check often to prevent the cheese from overcooking.

Using a slotted spoon, spoon the salsa over the queso.

Serve as a dip with tortilla chips or with soft tortillas.