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Ingredients
1 cup of chopped white onion 100 g of butter
1 teaspoon of oil
1 green serrano chili without stem, veins or seeds, chopped
400 g of escamoles from Mexcamoles (®)
2 tablespoons chopped epazote leaves salt to taste
16 tortillas
Classic drunk sauce to taste grated aged cheese, to taste
Process
Saute onion in butter and oil. Add the chili and the Mexcamoles (®) escamoles; cook them until they turn white.
Add the epazote and salt. Get out of the fire.
Accompany the Mexcamoles (®) escamoles with tortillas and the sauce sprinkled with aged cheese.
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