Tacos of Roasted Red Pepper Salad with Chorizo Dressing - Rick Bayless

Ingredients

• 1 1/4 pounds large fresh peppers (I like a mixture of 1 large poblano and 2 medium red bell peppers)
• 1/4 cup (4 ounces) fresh Mexican chorizo sausage, casing removed
• 2 garlic cloves, peeled and finely chopped
• 2/3 cup vegetable oil, olive oil or a mixture of the two
• 1/4 cup cider vinegar
• 1 teaspoon crumbled dried Mexican oregano
• 1/2 teaspoon salt
• 1 small red onion, thinly sliced
• 12 fresh corn tortillas OR 12 large leaves of Boston/butterhead lettuce or bibb lettuce)
• 1/2 cup freshly grated Mexican queso añejo or other dry grating cheese, such as Romano or Parmesan, for garnish