First, dry roast the garlic and onion on a preheated comal or small skillet at medium heat. Roast for 15 minutes, turning as needed.

In a pot, heat 4 cups of the broth to medium heat, reserving 2 cups for later.

Remove skins from garlic and transfer to the blender. Also to the blender, add the onion, jalapeño, cilantro, epazote, 1 cup of broth and salt to taste. Blend on high until smooth and strain into warming broth.

In a bowl, whisk together, until smooth, the masa harina with remaining cup of broth. Pour the masa slurry into the simmering broth, whisking the whole time. Cook at a low simmer for 10-15 minutes. Taste for salt. Garnish!