Tortillas are the best, right? Without tortillas, we wouldn't have tacos, and I love tacos, so I would be bummed. Anyway, Zach and I decided to make tacos again this week! We made us some...
Zucchini-Mushroom Tacos with Chorizo
I wanted to make this a vegetarian recipe and skip the chorizo, but Zach decided we just had to have it. I imagine it still would have been amazing without the chorizo. It was a pretty easy, one skillet recipe. We broke out our huge pan to house the ingredients, since we made a double batch.
First off, we sauteed the chorizo for about 5 minutes, and added chopped onion. After the onion cooked a little, we added mushrooms.
In the food processor, Zach threw in a couple chipotle peppers, a couple of tablespoons of the adobo sauce, and diced tomatoes (fire roasted, of course).
Adding it to the pan of chorizo, onions, and mushrooms, it looks like this.
We let some of the liquid simmer away, and added the zucchini, cooking it for about 10 more minutes.
Mmmm, tacos. We served it with some feta crumbles on top and some Tapatio.
We also usually drink wine when we make our dinners at home, and this is what we had with the tacos. This cabernet sauvignon is from a winery called Leona Valley just north of Pasadena that we purchased after a wine tasting. Delish.
Like I said, we love us some tacos! Hope you all are enjoying your weekend!
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