Wash and dry the chiles. Cut them into medium strips. Remove the seeds and veins (optional), depending largely on how spicy you want them to be.
Heat the olive oil in a pan where the ingredients can move freely.
When the oil is hot but not smoking, add the strips and onions over high heat to sauté for 5 to 8 minutes. It's necessary to stir them so they cook evenly. If needed, after 5 minutes, lower the heat a bit to prevent them from drying out.
Add the garlic and stir until it fries a bit.
Add the epazote, salt or powdered bouillon, pepper, sugar, and vinegar.
Mix everything very well and carefully. Cover and let it sit for a minute. Remove from the heat and keep it covered until it's time to eat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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