Tortitas De Tuétano (Bone Marrow Patties)

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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