Enchiladas from the Floor

Name: Enchiladas from the Floor
Ingredients: 3 tablespoons distilled white vinegar (divided); 2 tablespoons vegetable oil (plus more for frying); 2 teaspoons kosher or sea salt (divided, plus more for boiling water); Freshly ground black pepper; 1 cup slivered red onion; 5 ancho chiles (stemmed and seeded); 1 garlic clove; 2 ripe tomatoes (divided, 1 whole and 1 cut into thin slices); 1 tablespoon coarsely chopped white onion; 1 teaspoon dried oregano; 1 pound zucchini (halved lengthwise and cut into half-moons of about 1/2-inch); 1 pound Mexican chorizo (casings removed, chopped); 12 corn tortillas (store-bought or homemade); 6 leaves of romaine lettuce (rinsed and thinly sliced); 6 ounces (about 5 to 6) radishes (halved lengthwise and cut into half-moons of about 1/2-inch); 1 ripe avocado (halved, pitted, cut into thin slices); 1 cucumber (peeled, halved lengthwise and cut into slices); 1 cup crumbled queso Cotija, ranchero or fresco