Cook the chorizo and place into a crockpot leaving most of the fat behind in the pan to build the sauce.

Sweat the onion in the fat and add the coriander and paprika.

When the onion is translucent add the flour and whisk for a few minutes to remove the raw flavor.

Slowly whisk in the can of goats milk and bring to a slight simmer.

Whisk in the cheese and can of stock.

Combine with the chorizo in the crockpot and let cook together for at least an hour.

Serve with whatever condiments you like, chopped jalapenos, tomatoes, lettuce or just hover over dipping chip after chip!