In a blender place chipotle chili in sauce, cumin, oregano, garlic, sugar, peeled Roma Tomatoes, Apple Cider Vinegar, pepper, salt and blend.
Heat medium saute pan and carefully pour in adobo. Heat until hot.
Prepare Squash by slicing. Rub adobo sauce on squash and grill in cast iron skillet until soft and browned.
Assemble tacos with a thin layer of cheese on each tortilla and top with adobo grilled squash in a single layer. Top with more cheese. Heat in a skillet over high heat with a little oil. Add more adobo and a quick squeeze of lime juice, avocado, and arugula.
Enjoy with La Victoria Sauce