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Yamilette

Yamilette González

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Esquites con Tuétano

10 min
35 min
Easy
25
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If you love different and daring flavors, this recipe for Mexican Street Corn with bone marrow will enchant you. It will become your favorite snack for any afternoon. For this recipe of easy snack you can make a bottom with the marrow so that your street corn has a better flavor. In addition, you can serve them with fresh cheese, mayonnaise, epazote and of course, chili - one of the spicy ones!

Ingredients

4 servings
  • 5 pieces of marrow cut along
  • enough of sea salt
  • 3 spoonfuls of garlic
  • 1/2 Cup of White onion finely chopped
  • 1/4 of Cup of epazote finely chopped
  • 1/4 of Cup of Chile de árbol pepper cut into slices
  • 1/4 of Cup of coriander fresh
  • 2 cups of beef broth
  • to taste of salt and pepper
  • enough of Mayonnaise to serve
  • enough of fresh cheese to serve
  • enough of chilli powder to serve
  • enough of epazote to decorate
  • enough of green lemon To accompany

    Preparation

    Heat a pot over high heat, place the marrow in a deep pan, season with salt and cook until they are browned and fully cooked. Remove from the pan only leaving a piece and reserve.
    With a spoon, remove the bone fat that you left in the pan, add the garlic, onion and cook until it is shiny. Add the corn, the epazote, the chile de árbol and the cilantro.
    Fill with beef stock and cook for 20 minutes or until the liquid is reduced and the corn is soft.
    Serve the esquites over the marrow bones, place mayonnaise chocolates, fresh cheese, chilli powder and epazote. Enjoy and accompany with lemon.

    PRESENTATION

    Garnish with fresh cheese, mayonnaise, chili powder and fresh epazote.

    TIPS

    You can place the marrow on the bottom so that your esquites have a delicious flavor.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    At the moment this recipe does not have the data of the Nutritional Information.
    Esha
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