Prep 15 mins
Cook 30 mins
This century-old recipe for tiny crisp-fried patties of marrow and masa topped with an avocado sauce is excellent as a first course or as a main dish for a light meal.
- 236.59 ml beef marrow
- 236.59 ml water
- 2 dried ancho chiles, seeds and membranes removed
- 680.38 g masa dough
- 44.37 ml all-purpose flour
- oil (for frying)
- 2 tomatoes, peeled and chopped
- 1 onion, finely chopped
- 2 avocados, peeled, pitted and finely diced
- 1 serrano pepper, chopped
- 14.79 ml cilantro, minced
- 14.79 ml oil
- 4.92 ml red wine vinegar
- Bring the water to a boil in a small saucepan, add the ancho 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 tablespoons of water. Transfer the chiles with the water to a blender and purée.
- In a large bowl, use your hands to mix the masa, bone marrow and flour together. Add the puréed chiles and knead until the mixture is smooth.
- Shape the masa mixture into tiny patties 2-3 in (5-7.5 cm) in diameter and 1/8 in (3 mm) thick. Heat 1/2 in (1 cm) oil in a skillet and fry the patties in batches, using a slotted spoon remove them from the skillet. Drain on absorbent paper.
- Combine all the salsa ingredients in a small bowl. Arrange the patties on a platter and place a dab of salsa on each.