• Pre-heat a grill to 400° to 435° F.
• In a saucepan large enough to lay hot dogs flat, bring the beer to a gentle boil. Turn off heat. Once beer has stopped boiling add the hot dogs and cover. Let sit simmering for 3-4 minutes.
• Place hot dogs on the 400° - 425° grill. Grill, turning frequently for even cooking, until well charred on the outside.
• When the hot dogs are just about done lower heat and quickly grill each bun and set aside.

To Make the Cheese Sauce

• Pour the milk in a large saucepan, place it over medium heat, and let it warm until you see small bubbles forming along the edge of the pan.
• In another saucepan melt butter over medium heat. Sprinkle the flour into the melted butter, stirring constantly until a thick paste forms, 1 to 2 minutes.
• Slowly pour warm milk into the flour and butter mixture in a steady stream, whisking constantly.
• Continue cooking and whisking almost constantly until the mixture thickens considerably, about 5 minutes. Then add the cheese, whisking constantly until it has melted.
• Add the Tapatío and stir to combine.
• Keep warm

To Assemble

• Add tortilla chip to one side of the bun, add hot dog. Then top with guacamole pico de gallo, cheese sauce and grated cheddar cheese.
• Serve with Mexican hot sauce like Tapatío, if desired.
• Enjoy with an ice cold beer or margarita.