Crumble and cook the chorizo in a pan over medium heat until brown and a little crispy (7-8 minutes).
Shred your cheese. I used 1/2 Jack and 1/2 mild cheddar.
In a saucepan, bring water and sodium citrate to a boil. Slowly mix in shredded cheese, one handful at a time, until completely incorporated. Turn heat down to low. Continue to stir over low heat until the sauce becomes thick and velvety.
Combine Chorizo and cheese sauce in the Chorizo pan. Add your salsa or tomato/chili combination, and stir. Add salt and pepper to taste. Serve with chicharrones (pork rinds) and enjoy