Mushrooms with Onion and Garlic for Filling Quesadillas

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)

Instructions

Place the mushrooms, onion, chile, broth or water, lime juice, lard or other fat, garlic and epazote in a medium-size saucepan. Bring to a boil over medium-high heat, cover and cook 3 minutes. Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry in the fat.  Season with salt and cool before filling the quesadillas.