Bone Marrow Salsa, by Bricia Lopez
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Easy
"This has to be the most decadent salsa ever created. It is inspired by a famous taco found in Monterrey, Mexico, made from juicy, thick Prime-grade arrachera steak cut into cubes and then topped with buttery roasted bone marrow. It is an extremely beefy salsa that takes carne asada into a beefy realm you never knew existed. However, it is also great on its own, spooned on a tortilla. Chiles güeros are medium-sized yellow chiles that aren’t spicy but have an addicting bright flavour"
READ: Sous Chef's exclusive Q&A with Bricia
Asada: The Art of Mexican-Style Grilling by Bricia Lopez with Javier Cabral (Abrams, £30). Photographs copyright © 2023 Quentin Bacon
Ingredients
- 4 marrow bones
- 4 medium roma tomatoes
- 4 fresh chiles güeros, can be substituted with a fresh Anaheim green chile
- ½ large white onion
- 2 cloves garlic
- 1 tablespoon sea salt
Method
- Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450°F (230°C) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with grey ash.
- Place the marrow bones on the grill, marrow side up, along with the tomatoes, chiles güeros, and onion, cut side down. Close the cover.
- Put the garlic in a molcajete. After 10 minutes, remove the tomatoes from the grill and place them in the molcajete. Mash into a chunky texture.
- Remove onions set aside. After 30 minutes, remove the marrow bones. Let them cool slightly, then scoop out all the marrow into the salsa. Chop the onion and mash it with the rest of the salsa ingredients to incorporate. Serve warm.
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