Huitlacoche-Mushroom Tacos - Rick Bayless

Ingredients

• 2 fresh poblano chiles
• 2 tablespoons olive oil
• 1 medium white onion, sliced 1/4-inch thick
• 2 cloves garlic, peeled and finely chopped
• 1 medium tomato, diced
• 1 cup packed, roughly chopped lobes of oyster mushrooms
• 6 ounces can of huitlacoche (available at Mexican markets)
• Salt
• 2 to 3 tablespoons epazote leaves, chopped
• 12 corn tortillas