This century-old recipe from the state of Puebla for tiny crisp-fried patties of marrow and masa topped with an avocado and green salsa is excellent as a first course or as a main dish for a light meal.
For a vegetarian version, grill your favourite veggie and use instead of the bone marrow.
Simply delicious!!
INGREDIENTS:
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- PATTIES
- 500 gr Marrow bones, cut into 5-7.5 cm pieces
- 4 Cups water
- 2 Ancho chillies, seeds and membranes removed
- 3 Cups Masa Harina
- 3 TBS all-purpose (plain) flour
- 1 tsp salt
- oil for frying
- SALSA
- 1 bottle Salsa Verde
- 2 avoes, peeled, pitted and finely chopped
- 1 TBS of coriander, finely chopped
DIRECTIONS:
- To make the patties: scoop the marrow out of the bones and set aside. You should have about 1 cup.
- Bring 1 cup of water to a boil in a small sauce pan, add the chiles and return to a boil. Remove the pan from the heat and let the chiles stand in the water for 5 minutes. Drain, reserving 2 TBS of the water. Transfer the chiles with the water to a blender and puree.
- In a large bowl, add the masa harina, bone marrow, flour, salt and 3 cups of water. Mix together using your hands.
- Add the pureed chiles and knead until the mixture is smooth.
- Shape the masa mixture into tiny patties (5-7.5 cm) in diameter and 3 mm thick.
- Heat 1 cm oil in a skillets and fry the patties in batches until golden brown; using a slotted spoon to remove them from the skillet. Drain on absorbent paper.
- For the salsa: combine all ingredients in a small bowl.
- Arrange the patties on a platter and place a dab of salsa on each.
Buen Provecho!
