Tortitas De Tuétano Bone Marrow Patties Recipes

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TORTAS DE CAMARON



Tortas de Camaron image

This is another recipe from my mother-in-law. She likes to serve this during Lent. It is shrimp patties fried and smothered in sauce and nopales. You may serve this with rice and tortillas (also some like to top it with cilantro), or I just eat it like a soup!

Provided by Sherbear1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 6

Number Of Ingredients 10

2 dried ancho chilies, stemmed and seeded
6 eggs, beaten
¼ cup shrimp powder
1 cup vegetable oil for frying
½ white onion, coarsely chopped
2 cloves garlic, minced
1 cup water, or more as needed
1 ½ chicken bouillon cubes
1 (16 ounce) jar nopales (cactus), drained and rinsed
½ cup chopped fresh cilantro, or to taste

Steps:

  • Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.
  • Whisk eggs and shrimp powder together in a bowl.
  • Heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. Fry until golden brown, about 3 minutes per side. Transfer to a plate. Repeat with remaining egg mixture.
  • Blend ancho chilies, onion, garlic, and water in a blender until smooth. Add more water if needed to make a soup consistency. Pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro.

Nutrition Facts : Calories 145.2 calories, Carbohydrate 7.5 g, Cholesterol 193.1 mg, Fat 9.4 g, Fiber 3.2 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 387.3 mg, Sugar 0.8 g

TOSTADAS DE TUETANO MARROW TOSTADAS



Tostadas de Tuetano Marrow Tostadas image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 13

4 tomatillos, husked, washed, and cut into 1/4inch dice
2 green onions, white and some green part, thinly sliced on the diagonal
1 small bunch cilantro, leaves only, coarsely chopped
1 teaspoon minced seeded jalapeno chile
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
16 beef marrow (leg) bones (about 4 pounds), approximately 2 inches long
6 large Corn Tortillas (recipe attached)
Vegetable oil for frying
1 ripe avocado, peeled and diced, for serving
1 teaspoon flaked sea salt

Steps:

  • 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 1/4inch 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.

TORTITAS DE TUéTANO (BONE MARROW PATTIES)



Tortitas De Tuétano (Bone Marrow Patties) image

This century-old recipe for tiny crisp-fried patties of marrow and masa topped with an avocado sauce is excellent as a first course or as a main dish for a light meal.

Provided by Honey Sweet

Categories     Mexican

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup beef marrow
1 cup water
2 dried ancho chiles, seeds and membranes removed
1 1/2 lbs masa dough
3 tablespoons all-purpose flour
oil (for frying)
2 tomatoes, peeled and chopped
1 onion, finely chopped
2 avocados, peeled, pitted and finely diced
1 serrano pepper, chopped
1 tablespoon cilantro, minced
1 tablespoon oil
1 teaspoon red wine vinegar
salt

Steps:

  • 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.

Nutrition Facts : Calories 172.1, Fat 12.7, SaturatedFat 1.8, Sodium 11.4, Carbohydrate 14.9, Fiber 6.7, Sugar 2.4, Protein 3

TORTITAS DE CARNE



Tortitas de Carne image

Provided by Food Network

Number Of Ingredients 16

1/4 cup blanched almonds
1 small onion, peeled and diced
2 tablespoons olive oil
1/4 cup raisins, softened in hot water and drained
1/4 cup green olives, sliced
2 tablespoons tomato paste
1/2 bunch parsley, chopped
4 tablespoons dry bread crumbs
2 tablespoons milk
2 eggs, slightly beaten
1 pound ground beef, browned and drained of all fat, or use leftover, cooked, and minced meat
1 teaspoon sea salt
Freshly ground black pepper, to taste
3 tablespoons flour
3 eggs, well beaten
1/2 cup vegetable oil

Steps:

  • In a medium size dry skillet toast the almonds until golden. Cool. In the same skillet, heat the olive oil, and cook the onion until soft. Add the raisins, olives, tomato paste and cook 2 minutes. Add the parsley, bread crumbs, milk, and almonds. Remove the skillet from the heat and add the egg, meat, salt and pepper. When cooled form into patties about 2 inches in diameter.
  • Place the flour on a small plate. Place the eggs in a small bowl. Heat the oil in a mediumsize skillet, over a mediumhigh heat. Dredge the tortitas de carne in the flour, shaking off any excess. Then, dip them in the egg and place in the hot oil. Cook until golden and warmed through. Let drain on paper towels to absorb any excess oil.
  • Yield: 6 to 8 servings

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