Ingredients

• 4 ounces fresh Mexican chorizo sausage, casing removed
• 1 1/2 T olive oil (if needed)
• 1 medium white onion, sliced 1/4 inch thick
• 3 oz mushrooms (shiitake, oyster, portobello, or the like), stemmed and diced
• 1 15 oz can of diced tomatoes in juice (preferably fire-roasted), drained
• 1 canned chipotle chile in adobo, seeded
• 1 1/2 t chipotle in adobo canning sauce
• 2 medium zucchini, cut into 1/2 inch cubes
• 1/2 to 3/4 c Mexican queso fresco or other fresh cheese such as feta or goat (pictured)
• Salt
• 12 warm corn tortillas
• Hot sauce

Method
If using chorizo, lay it in a very large (10-12 inch) skillet and set over medium heat. Cook, stirring regularly and breaking up clumps, until cooked through (approximately 4 minutes). If the chorizo lets out a lot of fat, drain until you have just enough to cover the pan. If the chorizo does not leave a lot fat (or you aren't using chorizo), add olive oil to the pan. Add the onion and cook until softened; Add mushrooms and cook about 2 minutes, until they start to brown. During the cooking of the veggies, start the sauce. Pour the tomatoes into a blender or food processor, and add the chipotle chile and its sauce. Process until smooth. When the mushrooms are ready, add the sauce to the pan and cook until it has the thickness of a tomato sauce. Once you reach this point, add the zucchini and cook until the zucchini has just a slight crispness left (stirring occasionally), approximately 8-10 minutes. Add salt to taste. Fill your warm tortillas with hot veggies and dress liberally with cheese. Serve with hot sauce for those that enjoy a little more kick!