Steps
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook ¼ medium finely chopped white onion for 2 minutes, until translucent.
- Add 2 small minced garlic cloves and cook for 1 minute. Stir in 450g of fresh huitlacoche, rinsed and cut into bite-size pieces and 4 epazote leaves. Season with salt.
- Cook for about 5 minutes, stirring gently, until tender but still moist. Warm 8 corn tortillas on a griddle and divide the filling among them.