Mushrooms with Onion and Garlic for Filling Quesadillas - Rick Bayless

Ingredients

• 12 ounces fresh mushrooms, washed and chopped into ½-inch pieces
• 1/2 medium onion, diced
• Fresh hot green chiles to taste (roughly 2 chiles serranos or one chile jalapeño), stemmed, seeded and finely minced
• 1/2 cup water or poultry broth
• 1/2 lime, juiced
• 1 tablespoon lard, bacon drippings or fat rendered from chorizo
• 2 cloves garlic, peeled and finely chopped
• 1 1/2 tablespoons chopped epazote (optional)
• Salt, about ½ teaspoon (depending on the saltiness of the broth)