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To make the mushrooms, heat the oil in a casserole over medium-low heat.
Peel and finely chop 1 onion and sauté in the pan until lightly golden (10-12 minutes).
Meanwhile, peel and finely grate or crush 5 large garlic cloves; slice 750 g baby chestnut mushrooms.
Add the garlic to the pan and cook for 1 minute more until aromatic.
Add the mushrooms, 1 tbsp dried epazote and ¾ tsp salt, then cook covered for 15 minutes, stirring halfway through, until the mushrooms have softened and released their juices.
Remove the lid, increase the heat to medium and continue cooking for 5-10 minutes more until all of the liquid has evaporated.
Turn off the heat and set aside.
For the topping, peel and thinly slice 1 small onion.
Add the slices to a bowl, cover with very cold water (add a few ice cubes if you have some) and allow to soak for 10 minutes, then drain and refrigerate until needed.
Before assembling, re-heat a portion of the mushrooms in a little bit of oil until they begin to turn golden.
Then serve on fresh tortillas topped with the salsa and onions, with the lime wedges nearby ready for drizzling, and optionally a side of beans.