2 tablespoons olive oil (preferably extra-virgin) or rich-tasting pork lard, plus a little more for the tortillas
1 pound button mushrooms (or other flavorful mushrooms, such as shiitake, oyster, cremim, or chanterelles), cleaned and sliced 1/4-in-8h thick (about 4 cups)
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and thinly sliced
2 tablespoons chopped fresh epazote leaves or 1/4 cup chopped fresh cilantro leaves
8 (6-inch) fresh corn tortillas (or flour tortillas if good corn tortillas are not available)
8 ounces Mexican melting cheese (quesillo, asader, or the like) or Monterey Jack or mild Cheddar, shredded (about 2 cups)
About 1 cup salsa, store-bought or homemade
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