In a small bowl, whisk 2 tablespoons of white vinegar with the vegetable oil, a teaspoon of salt, and a dash of black pepper. Add the red onion, stir, and let macerate for at least 15 minutes or while you prepare the rest of the dish.
Place the ancho chiles, garlic clove, and the whole tomato in a medium saucepan and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until the chiles have rehydrated and the tomato is cooked and mushy.
Transfer the chiles, tomato, and garlic clove, along with 1 cup of their cooking liquid, to a blender. Add the chopped onion, oregano, remaining tablespoon of vinegar, 1 teaspoon salt, and a dash of black pepper and puree until completely smooth. Pour into a medium skillet and set aside.
Bring salted water to a boil in a medium saucepan over medium-high heat. Add the sliced zucchini and blanch for 30 seconds. Strain, or remove with a spider, and set aside in a bowl.
In a medium skillet or saute pan, fry the chorizo over medium-high heat, crumbling it into smaller pieces with a wooden spoon, for about 6 minutes until crisp and brown. Add a tablespoon or so of vegetable oil if the chorizo doesn’t have enough fat to fry. Scrape into a bowl and set aside.
Pour about 1/2-inch of vegetable oil in a large deep skillet set over medium heat. Once hot, dip each tortilla one-by-one into the ancho chile sauce until drenched, then gently place it into the hot oil and let fry for about 20 seconds, remove with a slotted spatula and set on a plate. Arrange 2 per person on dinner plates. Cover each tortilla with lettuce, zucchini, radishes and arrange slices of avocado, tomato, cucumber on top. Finally, top with the chorizo, pickled red onions, and crumbled queso.