20 minutes
These tacos bring together the earthy flavors of mushrooms and zucchini with a hint of smoky heat. Add chorizo for extra richness or keep it vegetarian for a lighter bite.
Mexican Chorizo Sausage, fresh
0 oz
tablespoons
White Onion, sliced
each
Mushrooms, stemmed and sliced
0 oz
Fire-Roasted Diced Tomatoes, drained
0 oz
Chipotle Chile En Adobo, seeded
each
Chipotle Canning Sauce
teaspoons
Zucchini, cubed
0 oz
to taste
Mexican Queso Fresco, crumbled
0 oz
Corn Tortillas, warmed
each
to taste
1. Cook Chorizo (Optional)
If you’re using chorizo, start by cooking it in a large skillet over medium heat. Break it up with a spoon as it cooks, which takes about 4 minutes. Once it’s browned, you can discard any excess fat. If you’re not using chorizo, simply heat a bit of oil in the skillet to begin.
2. Sauté Onions
Add the sliced onion to the skillet. If the pan is dry, add a little more oil. Let the onion cook for about 2 minutes until it starts to soften.
3. Add Mushrooms
Introduce the mushrooms to the skillet. They will absorb the flavors in the pan while they cook. Give them about 2 minutes to brown.
4. Make Tomato-Chipotle Sauce
Blend the drained tomatoes, seeded chipotle chile, and chipotle canning sauce until smooth. Pour the blended tomato mixture into the skillet with the onions and mushrooms. Let this cook for about 3 to 4 minutes, stirring occasionally.
5. Cook Zucchini
Add the zucchini cubes to the skillet. Stir everything together and let the zucchini cook until it’s tender but still crisp, about 8 to 10 minutes.
6. Finish and Serve
Once the zucchini is cooked, transfer the mixture to a serving bowl and sprinkle with the crumbled cheese. Serve the mixture with warm corn tortillas and a dash of hot sauce.
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