Bone Marrow Patties (Gorditas de Tuetano)

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

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!!

DIRECTIONS:

  1. To make the patties: scoop the marrow out of the bones and set aside. You should have about 1 cup.
  2. 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.
  3. In a large bowl, add the masa harina, bone marrow, flour, salt and 3 cups of water. Mix together using your hands.
  4. Add the pureed chiles and knead until the mixture is smooth.
  5. Shape the masa mixture into tiny patties (5-7.5 cm) in diameter and 3 mm thick.
  6. 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.
  7. For the salsa: combine all ingredients in a small bowl.
  8. Arrange the patties on a platter and place a dab of salsa on each.

     Buen Provecho!