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Heat a heavy pan (preferably cast iron) over medium-high heat until very hot.
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Heat 1 tablespoon of the olive oil. Add the onion and stirring often, until the onion is soft and beginning to brown. Season lightly with salt and remove from the pan.
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Reduce the heat and add the remaining olive oil. Add the garlic, flor de calabaza and mushrooms. Cook, stirring often, until the mushrooms are cooked through, 2 to 3 minutes.
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Turn off the heat and add epazonte and pepper.
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In a small bowl mix the yogurt and chipotle until well combined.
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To assemble the tacos, spoon some vegetables onto a tortilla. Top with a generous tablespoon of chipotle crema and top with cilantro.