- Brown chorizo in a medium skillet over medium high heat until cooked through, breaking into small pieces. Remove to a paper towel-lined plate to drain. Remove all but 1 tablespoon of rendered fat from the skillet.
- Add jalapenos, onions and diced tomatoes to skillet and cook, stirring often, until softened, about 5 minutes. Season with salt and pepper.
- Add the beer, increase heat to high and bring mixture to a boil. Continue to bowl for a minute, to reduce liquid slightly. In a medium bowl, combine shredded cheese with cornstarch. Reduce heat and add the cheese in handfuls to the skillet, whisking constantly until all the cheese melts, about 30 seconds to one minute. Do not overcook or cheese will become stringy. Stir in half of chopped cilantro.
- Transfer to serving bowl or warmed fondue pot and top with reserved chorizo. Sprinkle with paprika and remaining cilantro. Serve immediately with warm tortillas and/or chips.