Basic Recipes, Side dish
– Heat oil over medium heat in a skillet or a clay pot. Add the chopped spring onion and garlic, and sauté until the scallions become translucent. Just make sure the garlic doesn’t burn.
– Stir in the guajillo pepper, arbol pepper, and chopped mushrooms and toss. Saute mushroom until slightly golden brown, about 4-5 minutes. **See note above.
– Remove from heat, stir in chopped epazote, and season with salt and pepper.
– Serve with warm homemade corn tortillas and a Spicy Guajillo sauce, it will make you feel like you are enjoying a meal right in Central Mexico.