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1
To make the sauce, preheat the broiler.
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2
Place the tomatoes on a baking sheet 4 inches below the heat.
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3
Broil until blackened, about 5 to 7 minutes.
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4
Turn and broil the other side.
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5
Let cool and peel.
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6
Heat a heavy skillet over medium heat.
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7
Add the chile ancho and press it flat with a metal spatula until it cracks and blisters, about 45 seconds.
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8
Repeat on the other side, then place in a bowl.
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9
Cover the chili with boiling water and let stand for 30 minutes.
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10
Drain.
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11
Place the tomatoes, chile ancho, garlic, chipotle and oregano in a blender.
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12
Blend until smooth, and strain through a medium-mesh sieve.
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13
Heat the vegetable oil in a large, deep skillet over medium-high heat.
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14
Add the sauce and boil quickly, stirring constantly, until thick.
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15
Add the broth and simmer for 30 minutes.
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16
Heat a grill until medium-hot, or a large skillet over medium-high heat.
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17
Brush the mushrooms with 2 teaspoons of olive oil.
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18
Grill or saute in batches until slightly softened, about 3 to 4 minutes.
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19
Coat the onion slices with 1 teaspoon of olive oil, and grill or saute in batches until slightly softened, about 5 minutes.
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20
Separate into rings.
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21
Add the mushrooms, onions and epazote to the sauce and simmer for 10 minutes.
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22
Season with salt and serve with warm tortillas.
