Sopes con papa

Peel the Russet potatoes, cut them into quarters, and boil them in salted water until very tender. Drain and mash them thoroughly until smooth, then set aside.

Finely dice the White onion and mince the Garlic cloves. Roughly chop the Fresh epazote.

In a large skillet, heat 30g of Vegetable oil over medium heat. Add the diced White onion and sauté until translucent, about 5 minutes. Add the minced Garlic cloves and sauté for another minute until fragrant.