8 jalapeno chilis
8 cups of mushrooms
4 cloves of garlic
1 sprig of epazote
1. Wash mushrooms well. Slice them and fry them on low heat for about 10 minutes to draw out their juice. Add salt.
2. Slice the onions. Finely chop the garlic cloves and the epazote. Hollow out the chilis and slice (forming rajas or strips).
3. Drain the mushrooms and fry them in a little oil together with the onion, garlic, epazote and chili. Serve with hot tortillas.