Zucchini tinga with chorizo

Trim the ends off the zucchini and cut it up.

Saute the zucchini in olive oil in a hot, large pan in an uncrowded layer until browned; spread on a baking sheet to cool.

Return the pan to the heat with a little more olive oil and brown sliced onion with chorizo squeezed from its casing and torn up.

Roast tomatoes under the broiler about four inches from the heat, 5 or 6 minutes per side, until blackened, blistered and soft; cool and peel.

Roast unpeeled garlic in a dry skillet about 15 minutes, turning, until soft and darkened in spots; cool and peel.

Puree the tomatoes, garlic and canned chipotle chili in a food processor; add a spoonful of salt.

Cook the chorizo and onions 5 to 10 minutes more until the chorizo is fully cooked and the onions brown; tip off the rendered fat.

Add the puree and about a teaspoon of Mexican oregano crushed between the palms; cook about 5 minutes to sear and thicken.

Stir in the browned zucchini to heat through.

Serve in a bowl sprinkled with Mexican fresh cheese, with warm tortillas for soft tacos, on pasta, or beside roast chicken.