Esquites con Tuétano
Esquites con Tuétano (or Mexican Corn with Bone Marrow) is Mexican street food at its best. A rich and delicious dish that's easy to recreate at home.
Servings: 4
Calories: 735kcal
Ingredients
- 6-8 Beef Marrow Bones
- 1 sprig epazote + 4 chopped epazote leaves divided
- 2 garlic cloves
- ½ onion + ½ diced onion divided
- 6 cups of water
- ½ teaspoon ground black pepper
- 1 teaspoon beef bouillon can also use chicken bouillon
- ½ teaspoon oregano
- ½ stick butter
- 2 cups frozen corn kernels
- 8 tablespoons mayonnaise
- Juice of 4 limes
- Salt to taste
- Chile powder to taste
- Queso Cotija optional
Instructions
- In a large pot, add the Beef Marrow Bones, 1 sprig epazote, garlic cloves, and ½ onion.
- Add water, pepper, bouillon, and oregano.
- Cover and cook for 20 minutes.
- In a separate pot, add butter, ½ diced onion, and chopped epazote.
- Cook for 1 minute or until onion is translucent, stirring frequently.
- Add corn kernels.
- Cook for 2 minutes, stirring frequently.
- Ladle about 2 cups of the beef marrow broth into the pot with the corn mixture.
- Do not make the corn mixture too soupy. It should be more chunky.
- Add the cooked beef marrow bones.
- Cook uncovered for 10 minutes.
- After 5 minutes, if it needs more liquid, add more beef bone broth.
- Taste for salt.
- Add salt if needed.
- To assemble:
- In a cup, add a few tablespoons of corn, mayo, lime juice, chile powder, and bone marrow.
- Repeat depending on the depth of the cup.
- Garnish with a beef bone marrow.
Video
Nutrition
Calories: 735kcal | Carbohydrates: 14g | Protein: 7g | Fat: 74g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 370mg | Potassium: 149mg | Fiber: 2g | Sugar: 4g | Vitamin A: 211IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 3mg