Monday, August 25, 2008

Zucchini / mushroom tacos with our without chorizo

Source: Rick Bayless

This recipe goes out to all of you ladies (or men...I shouldn't be presumptuous) who might enjoy some sausage in your tacos. Or, for those of you who do not enjoy sausage in your tacos, you may omit and it'll still be delish. Who am I to judge? Spanish and Mexican chorizo differ significantly. Spanish sausage is firm (eh hem) and pre-cooked. Mexican sausage is more similar to Italian sausage and is not pre-cooked. This is a nice way to use late summer squashes in an unexpected way.

4-6 oz. chorizo
1 medium white onion, sliced
4 oz. mushrooms of your choice
1 canned chipotle in adobo (not 1 whole individual pepper)
1 T adobo sauce
1 15 oz. can diced fire roasted tomatoes
2-3 medium zucchini or late summer squash (I used zephyr because I had it)
salt to taste
fresh corn tortillas
queso fresco

1. Remove casings from sausage, brown over medium-high heat
2. If necessary, drain fat from pain leaving sausage
3. Add onions, saute until translucent
4. Add mushrooms, saute until almost cooked through
5. While mushrooms cook, blend together tomatoes (drained) with chipotles and adobo
6. Add to pan, stir, cook 3 or 4 minutes
7. Add zucchini, cook until just tender
8. Salt to taste

Serve atop warm fresh tortillas with crumbled queso fresco

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