Time: 30 minutes

• 1 large white onion diced
  
• 1 Tablespoon ground garlic
  
• 4 jalapeños minced
  
• 8 ounces huitlacoche
  
• 8 ounces spinach chopped
  
• ½ cup olive oil
  
• 1 cup epazote or cilantro
  
• ¾ pound white cheddar cheese, shredded
  
• 1 cup crème fraîche
  
• 6 corn tortillas
  
• Sautée onion, garlic and jalapenos in saucepan with olive oil until onions are translucent. Add chicken stock and bring to a boil. Simmer for 5 minutes.
  
• Then, add huitlacoche and potatoes and simmer for 10 minutes.

In a pan, sauté onion in olive oil until translucent. Add garlic and jalapeño. Cook for 5 minutes.

Add huitlacoche and cook until tender. Salt and pepper to taste. Then, add spinach and epazote or cilantro. Cook for 1 minute.

Serve on corn tortillas and garnish with crème fraîche and cheddar cheese.