– In a medium frying pan, heat the oil over medium heat. Separately, finely chop the onion and garlic.
– Add the onion to the pan and lightly sauté for 2 minutes, or until the onion becomes transparent. Add the garlic and continue cooking for one minute.
– Next, add the Huitlacoche and epazote to the frying pan. As you continue to cook, the Huitlacoche will release a bit of liquid, so stir lightly. Continue sautéing for about 5 more minutes, after which the ingredients will be done. Do not overcook them, otherwise they will become dry.
– Place a portion of about 2 tablespoons of the sautéed ingredients in each tortilla, and serve the tacos alongside a good raw serrano salsa.