Street Taco Board - Bogle Family Vineyards

Ingredients

• 1 medium yellow onion, cut into quarters
• 3/4 cup canned crushed tomatoes
• 1/2 cup chipotles in adobo sauce
• 2 cloves garlic, peeled
• 1 T. olive oil
• 1 rotisserie chicken, skin and bones discarded, meat shredded, store-bought or homemade
• Sea salt & pepper, to taste
• 2 tsp. olive oil
• 2 lbs. ground chorizo
• 2 medium zucchini, cut into 1/2-inch pieces
• 2 cups frozen corn kernels
• 1 cup canned black beans, rinsed and drained
• 1 tsp. chili powder
• 1 cup sour cream or Mexican crema
• 1 T. ground cumin
• 1 (16 oz.) pack (6-inch) corn tortillas, lightly charred
• 1 (10 oz.) container pico de gallo
• 1 (8 oz.) container guacamole
• 1 cup crumbled queso fresco
• 1 small red onion, chopped
• 1 cup cilantro springs, for garnish
• Lime wedges, for serving