Huevos con Huitlacoche

Place the Tomatillo and Garlic in a small saucepan, cover with water, and bring to a simmer. Cook for 10-12 minutes until the Tomatillo softens and changes color. Drain and set aside.

Finely dice the White onion and mince the Serrano chile. Chop the Epazote and Cilantro.

Heat the Vegetable oil in a large skillet over medium heat. Add the White onion and Serrano chile and sauté until the White onion is translucent, about 5-7 minutes.