Cuitlacoche Guisado con Jitomate

Ingredients

• 3 tablespoons safflower oil
• ½ cup white onion, finely chopped
• 3 garlic cloves, peeled and finely chopped
• ½ lb (about 1 large) tomato, finely chopped, unpeeled
• 3 chiles serranos, finely chopped
• 1½ lbs cuitlacoche (about 6 cups)
• 1 teaspoon sea salt, or to taste
• 3 tablespoons epazote leaves (Dysphania ambrosioides), roughly chopped

Method

1. 1
   Heat the safflower oil in a wide, heavy skillet over medium heat. Add onion and garlic; cook, stirring, until soft.
2. 2
   Add the chopped tomato and serranos. Raise heat to medium-high and cook, stirring occasionally, until the juices have reduced and the mixture is no longer wet.
3. 3
   Add the cuitlacoche and salt. Stir to combine, cover the pan, and cook over medium heat for approximately 10 minutes, stirring occasionally.
4. 4
   Remove the lid. Stir in the epazote and continue cooking, uncovered, for 5 minutes more — until the mixture is tender but not mushy, and moist rather than soupy.
5. 5
   Taste for salt and serve immediately.