Tacos de Tuétano (Bone Marrow Tacos)
- 🥩 2 Beef marrow bones, split (4 pieces)
- 🧅 1/2 small onion, chopped
- 🥫 2 tbsp of white vinegar
- 🧂 1 tsp of salt
- 🌾 2 tbsp of neutral cooking oil
- 🌶️ 6 serrano peppers
- 🍅 2 Roma tomatoes
- 🧄 1 garlic clove
- 🔥 2 habanero peppers
- 💧 ½ cup of water
- 🧂 Salt and pepper to taste
- 🌽 1 cup of instant corn masa mix
- 💧 1.5 cups of water
- 🧂 ¼ tsp of salt
Discover the rich and decadent flavors of traditional Bone Marrow Tacos. This authentic Mexican delicacy combines the velvety texture of roasted bone marrow with the vibrant flavors of homemade salsa, all nestled within freshly made corn tortillas. Perfect for adventurous eaters and those looking to explore the depths of authentic Mexican cuisine.
Ingredients:
🥩 2 Beef marrow bones, split (4 pieces)
🧅 1/2 small onion, chopped
🥫 2 tbsp of white vinegar
🧂 1 tsp of salt
🌾 2 tbsp of neutral cooking oil
🌶️ 6 serrano peppers
🍅 2 Roma tomatoes
🧄 1 garlic clove
🔥 2 habanero peppers
💧 ½ cup of water
🧂 Salt and pepper to taste
🌽 1 cup of instant corn masa mix
💧 1.5 cups of water
🧂 ¼ tsp of salt
Instructions:
- Prepare the Bones: Soak the beef marrow bones in a bowl filled with water, vinegar, and 1 tsp of salt for at least 30 minutes. This helps to clean away any impurities from the bones.
- Make the Salsa:
- Heat the cooking oil in a skillet over medium heat.
- Add the serrano peppers, garlic, and Roma tomatoes to the skillet.
- Fry these ingredients for about 10 minutes, stirring frequently until they are soft and aromatic.
- Add ½ cup of water to the skillet and remove it from the heat.
- Transfer the mixture to a molcajete, food processor, or blender. Crush or blend until you achieve your desired salsa consistency. Season with salt to taste.
- Roast the Marrow Bones:
- Preheat your oven to 400°F (200°C).
- Drain the soaked bones and pat them dry with paper towels.
- Arrange them on a sheet pan with the open side up.
- Season the bones with salt and pepper, and sprinkle chopped onion on top.
- Roast in the oven for 15 minutes.
- Make the Tortillas:
- In a large bowl, combine the masa mix and ¼ tsp of salt with 1.5 cups of water, adding ¾ of the water initially.
- Knead the mixture, adding more water as needed, until the dough has a play-dough-like consistency and is slightly sticky.
- Divide the dough into 6 or 7 equal parts and roll each into a ball.
- Place a ball of masa between two pieces of plastic (zip bags work well) and press to a medium thickness using a tortilla press or two flat objects like cutting boards or plates.
- Heat a griddle or comal over medium to low heat.
- Cook each tortilla for about one minute on the first side, flip, and cook for another minute while pressing gently with a spatula. Flip one final time and finish for another minute. Keep the tortillas warm.
- Assemble the Tacos:
- Spread a layer of salsa on each warm tortilla.
- Use a small spoon to scoop out the warm bone marrow and place it over the salsa on the tortilla.
- Serve immediately and enjoy the rich, enticing flavors.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 servings
Cooking Tips:
- Wearing gloves when handling habanero peppers is advisable to prevent skin irritation.
- Make sure not to over-blend the salsa if you prefer a chunkier texture.
- Keep the tortillas covered with a clean cloth to maintain warmth and softness.
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Tacos de Tuétano (Bone Marrow Tacos)
