These street tortillas get their name from the fresh and delicious veggies that go into them, From the Ground Tortillas.
A trip to San Antonia introduced me to a tex-mex street truck serving up delicious fresh ingredients on flour and corn tortillas. One creation, From the Ground Tortillas, was served with zucchini. So I have had a lot of tacos in my day, but I have never seen zucchini on a taco before. Of course I was intrigued. I ordered me up one, tore it apart, and pulled together this home version for y’all to try. I think you will like it!
I opted to blanch the zucchini quickly in hot water to remove the bitterness. Wash and cut into chunks 2 zucchinis. Add them to a rolling saltwater bath for 1 minute. Drain and rinse under cold water to stop the cooking process while retaining a bright green skin and crisp vegetable. Let cool.
Let’s Talk Heat
Mexican chorizo is a spicy blend of ground pork sausage usually seasoned with vinegar and chile peppers. On its own it adds enough heat to the dish. But, if you are a glutton for punishment you can add more heat in the enchilada sauce.
As a Side Dish
Looking for a fresh side dish pulled straight from the garden. Mix the zucchini, cucumber, tomato, radishes, and cilantro. Squeeze in the juice from half a lime and drizzle with a small amount of olive oil, just enough to give the salad a nice glossy finish. Season with salt and some crumbled fresco cheese.
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- 2 zucchinis, chunked and blanched
- 1 tomato, diced
- 3 radishes, sliced
- 1/2 white onion, diced
- 3 tablespoons fresh cilantro, chopped
- Juice 1/2 lime
- 1 tablespoon of olive oil
- 1 pound chorizo sausage
- 12 flour tortillas, street taco size
- 1 cup enchilada sauce
- 2 cups shredded iceberg lettuce
- 1 tomato, halved and sliced
- 1 avocado, halved and sliced
- Fresco cheese, crumbled
- Oil for frying
- Coarse salt, to taste
In a medium bowl mix the zucchini, cucumber, tomato, radishes, and cilantro. Squeeze in the juice from the lime and drizzle with enough of the olive oil to give the salad a nice glossy finish. Do not oversaturate. Season with the salt, to taste. Set aside until ready to use.
Remove the casing from the chorizo and chopped. Add to a hot skillet and fry with 1/4 cup of the enchilada sauce until cooked through, about 8 minutes. You can use mild or hot enchilada sauce depending on your heat preference. Turn off the heat and cover to keep warm. Pour the remaining enchilada sauce into a flat pan.
Heat 1-inch of vegetable in a heavy or cast iron skillet until it reaches 325°. Dip the tortillas in the enchilada sauce to cover both sides. Fry about 1 – 2 minutes, or until the tortillas are crispy.
Lay 3 tortillas on a plate. Spoon some of the chorizo over the tortilla and top with the zucchini topping. Add a fresh tomato and avocado slice. Generously sprinkle with the cheese.