Salsa martajada with marrow

María Ibarra
Mexicans are experts in salsas and snacks, so think twice about preparing these marrow bones bathed in salsa molcajeteada for a meal or family gathering; it will be a complete success!Remember that this salsa with marrow can serve as an appetizer or as snacks at your gatherings, as it can be served in tacos or accompanied with tostadas or totopos.Did you know? The marrow contains iron and calcium, as well as vitamins A, D, E, and K.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 cup butter, melted
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon oregano
  • salt
  • pepper
  • 2 bone marrow
  • 4 tomatoes
  • 1/2 onions
  • 1 clove garlic
  • 3 serrano chiles
  • 5 árbol chiles
  • salt
  • pepper
  • 1/4 bunches cilantro
Preparation
50 mins
15 mins
Low
  • In a small bowl, mix the butter, garlic, oregano, salt, and pepper. Set aside.
  • Place the marrow bones on a baking tray. Brush them with the previous preparation and bake at 180 °C for 30 minutes.
  • For the salsa martajada: roast the tomatoes, onion, garlic, serrano pepper, and árbol chili on a griddle or skillet over high heat for 5 minutes or until all the ingredients are well roasted.
  • Place the roasted ingredients in a molcajete, mash, and season with salt and pepper. Add the cilantro and mash again until the flavors and ingredients are well integrated.
  • Place the marrow bones inside the molcajete and serve with salsa martajada.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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