Step 1

In a small pot bring plenty of water to boil. While you wait for it wipe the chiles clean with a damp paper towel, remove the stems and the seeds. Also prepare the garlic cloves and onion. Once the water is at a soft boil add all of the chiles, the onion and the garlic and simmer until everything is soft. Remove from the heat and allow to cool slightly before blending the chiles, onion and garlic with once cup of the boiling broth. Blend until you have a smooth sauce, set aside.

Step 2

In a large pot heat the oil then add the chopped mushrooms and a sprinkling of salt, then sauté until they begin to brown a bit. Place a colander over the pot and very carefully pour in your chile sauce. Then add the epazote, half a teaspoon of salt, half a teaspoon of dried Mexican oregano, quarter teaspoon of ground cumin and two bay leaves. Give the ingredients a good stir and cook for 5 minutes before pouring in all of the vegetable broth. Stir again, cover and simmer for 40 minutes.

Step 3

After 40 minutes, taste the broth and if needed add more seasoning if needed or desired -- I added half a teaspoon of salt and a quarter teaspoon of ground cumin. After adding more seasoning simmer for 10 more minutes.

Step 4

!TO SERVE:

Step 5

Serve each bowl with freshly chopped cilantro, white onion, a sprinkling of dried Mexican oregano, lots of limes and plenty of warm corn tortillas. If you'd like you can also serve with some chopped raw chilies or your favourite spicy salsa.

Step 6

!TO EAT:

Step 7

The traditional way of eating is to roll up a tortilla and dip it into the broth. The taste is fantastic!