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1
In a large saucepan, cook the butter over moderate heat until the milk solids turn brown, 3 to 5 minutes.
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2
Add the broken pasta and cook, stirring, until browned all over, about 7 minutes.
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3
Transfer the pasta to a medium bowl.
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4
Add the chorizo to the saucepan and cook over moderate heat, stirring, until the fat is rendered and the meat is browned, about 5 minutes.
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5
Add the garlic and chipotles and cook until fragrant, about 1 minute.
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6
Stir in the tomato puree and cook, stirring occasionally, until thickened, about 5 minutes.
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7
Meanwhile, light a grill or preheat a grill pan.
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8
Brush the zucchini with olive oil and season with salt and pepper.
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9
Grill over moderately high heat, turning, until very lightly charred and crisp-tender, about 5 minutes total.
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10
Transfer to a work surface and let cool slightly, then cut in half lengthwise.
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11
Add the chicken stock and black beans to the saucepan and bring to a boil.
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12
Stir in the toasted pasta and simmer over moderately high heat, stirring constantly, until the pasta is al dente and coated in a thick sauce, 5 to 7 minutes.
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13
Ladle the noodles into shallow bowls and arrange the zucchini on top.
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14
Serve right away with grated Cotija, cilantro, sliced radishes, minced white onion, crema and dried oregano.
