Clean and shred the mushrooms first. Brown the seeds, peanuts, sesame and chilaca separately in a frying pan. Grind the seeds, peanuts, sesame, chilaca, garlic cloves, a piece of onion,  together with cumin, cloves and pepper in a mortar (or metate). Dekernel the two elotes. Heat the oil in a cooking pot (or ceramic pot) and fry gently a piece of onion and a chopped garlic clove. Wait until the colour changes. Then, add the wild mushrooms, the elotes and the epazote sprigs. Cook for 8 minutes. Add all the ground ingredients to the cooking pot. Add the cup of water and cook for 10-15 minutes and stir continuously the time.

Add salt.


1 kg wild mushrooms
150 g chilaca seeds (thin or broad)
150 g sesame
150 g peanuts
A pinch of pepper
A pinch of cumin
A pinch of clove
2 elotes (corns)
1 cup of water
Two sprigs of epazote
½ onion
4 dried chilaca chilies
3 garlic cloves
4 tsps. of oil (20 ml)
Epazote to taste