Transfer the mixture to a bowl. Return the pan to the heat, add the alcohol and bring to the boil, stirring for a minute or so to deglaze the pan by mixing in any bits of chorizo and onion that have stuck to the pan.
Gradually add the cheeses a small handful at a time, stirring until one handful has melted before adding the next. Leave over a low heat.
Fry the reserved chorizo for a few minutes until crisp.
Pour the salsa over the cheese mixture and sprinkle with the fried chorizo and coriander. Serve with tortilla chips, whole tortillas, raw vegetables or all of the above.