Cuitlacoche, also spelled Huitlacoche, is a parasite that grows on corn, also known as corn smut. But don't let that deter you from trying it. People have been eating it since the time of the Aztecs.
Once cooked, it develops a sweet, savory, woody flavor, thanks to vanillin and glucose. It tastes almost like a cross between corn and mushrooms.
Roast and peel the chilies poblanos. Roasting should take place at about 350 degrees for about 20 minutes, depending on the size. If the chilies aren't browned and softened, place them back in the oven for another five minutes. Once they are peeled, devein the chilies and cut them into strips.
Coarsely chop the cuitlacoche and set it aside.
Heat the oil in a medium skillet over medium high heat and sauté the garlic and the onion, without browning, until they are softened.
Reduce the heat to medium and add the chile strips, the cuitlacoche, epazote, and salt.
Cook over a medium flame until the mixture is soft and the liquid from the huitlacoche has evaporated. This should take about 15 minutes.
Spread the cuitlacoche mixture on each tortilla and top with a second tortilla.