1 pound plum tomatoes, halved
1 jalapeno, halved or 1 chipotle in adobo
8 ounces flavored wood chips, soaked in water for 1 hour
1/2 yellow onion, diced
4 cloves garlic, sliced
2 tablespoons olive oil
2 to 3 teaspoons smoked paprika
1 teaspoon cumin seeds, toasted and ground
1 1/2 cups tomato juice
Kosher salt
1/2 cup grape tomatoes (preferably heirloom), thinly sliced
2 tablespoons finely diced red onion
1 serrano pepper, finely diced
1/8 bunch cilantro, roughly chopped
1 tablespoon fresh lime juice
Salt
1 medium zucchini, sliced into 1/4-inch-thick planks
2 tablespoons olive oil
Kosher salt and pepper
1 ear corn, grilled and cut off the cob
8 fresh epazote leaves, thinly sliced
1/2 cup black beans, pureed
1 avocado, peeled, halved, outside charred with a blowtorch
4 corn tortillas, warmed
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