Heat the oil in a medium frying pan over medium heat. Separately, cut the onion and garlic into small pieces.

When the onion is translucent, add it to the pan and lightly sauté for 2 minutes. After adding the garlic, simmer for another minute.

The Huitlacoche and epazote should then be added to the frying pan. The Huitlacoche will leak some moisture as it cooks, so stir just a little amount. The items will be finished after another 5 minutes of sautéing. They should not be overcooked or they will dry out.

Serve the tacos with an excellent raw serrano salsa and an amount of the sautéed ingredients equal to about 2 teaspoons in each tortilla.