Escamoles a la Mantequilla con Epazote

Carefully rinse the escamoles under cold water and drain thoroughly. Pat them dry gently with a clean cloth or paper towel.

Finely dice the white onion and the serrano pepper. If desired, remove the seeds and veins from the serrano pepper for a milder flavor.

In a large skillet, melt the unsalted butter over medium heat. Add the diced white onion and serrano pepper and sauté until the white onion is translucent, about 3-5 minutes.