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1
Combine the masa with roughly half the water in a bowl or blender. Mix until completely smooth and lump-free. Pass through a fine-mesh sieve or cheesecloth into a clean vessel. Discard solids.
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2
In a medium-to-large heavy pot, warm the cuitlacoche paste over low heat — around 80 °C (176 °F) — stirring to loosen it.
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3
Pour the strained masa liquid into the warm paste, stirring constantly. The mixture will begin to tighten as the starch cooks.
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4
Continue stirring over low heat, adding the remaining water gradually in small pours as the sauce thickens. The process takes 15–25 minutes. Target consistency: thick and coating, like a pourable mole rather than a soup.
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5
Add the epazote sprigs. Stir and cook for a further 2–3 minutes. Taste and season with salt.
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6
If the sauce has become too thick, thin with additional water a little at a time. Remove epazote before serving or leave in as a garnish according to preference.