Recipe Categories
Tex Mexican
Tex Mex Tostados

Lynn's Warm Marrow Tostado

4 x Tomatillos husked, washed, and cut 1/4" dice
2 x Green onions, white and some green parts sliced thin diagonal
1 bn Cilantro, leaves only coarsely chopped
1 tsp Minced seeded jalapeno chile
1/2 tsp Salt
1/2 tsp Freshly-ground black pepper
2 tbl Freshly-squeezed lime juice
2 tbl Olive oil
16 x Beef marrow (leg) bones - (abt 4 lbs) each approx 2" long
6 lrg Corn Tortillas see * Note
    Vegetable oil for frying
1 x Ripe avocado peeled and diced
1 tsp Flaked sea salt

 Method :
In a glass or ceramic bowl, combine the tomatillos, green onions, cilantro, jalapeno, salt, pepper, and lime juice. Toss to mix, cover with plastic wrap and chill for at least 30 minutes and up to 4 hours so that the flavors can marry. Return the salsa to room temperature before using.
Dig the marrow out of the bones with a small sharp knife, scraping against the bone to get all of it, or push it out with your fingers if it will come out in one piece. Dip the knife into very hot water and cut the marrow into 1/4-inch dice, dipping again as necessary. Refrigerate the marrow until you are ready to use it.
Pour oil to a depth of 1/2-inch in a small skillet. Fry the tortillas on both sides until crisp and golden. Drain on paper towels and keep warm in a low oven.
Bring a large skillet of lightly-salted water to a slow simmer. Remove from the heat and immediately plunge all of the marrow into the hot water. Leave in the water for 1 minute, then use a slotted spoon to transfer it to a warm plate, draining well.
Place a warm tostada on a warm plate and top with some of the salsa. Top each tostada with a spoonful of the warm marrow and scatter a few grains of the sea salt over the marrow. Add a few cubes of avocado, season with pepper to taste and serve immediately.
This recipe yields 6 servings.