Remove the salt from the fish, wash it well, and cook it in salted water.
Then shred it, and fry it with lard, the chopped onion, and the epazote. Cook over very low heat and stir continuously until it dries, but without browning.
Heat the tortillas and serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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