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CRIOLLO CORN ESQUITES AND BONE MARROW

BEST NEW BISTRO

CRIOLLO CORN ESQUITES AND BONE MARROW

CRIOLLO CORN ESQUITES, BONE MARROW, HOMEMADE MAYONNAISE, BASKET CHEESE, EPAZOTE


Serves 4

Step 1: The esquites
Cook the corn in the beef stock with salt and pepper for 25 minutes. Five minutes before the end of cooking, add the epazote for seasoning. 
Strain and set the cooking stock aside for the end.

Step 2: The bone marrow
Bake the bones at 180°C for 15 minutes.

Step 3: The plating
Present the esquites in a deep dish. Decorate with a spoonful of mayonnaise, basket cheese and cilantro sprouts and top with the broth, adjusting its seasoning beforehand. Place bone marrow on the side of the dish. Best when eaten all together!

INGREDIENTS

  • 500g of shelled creole corn
  • 125g mayonnaise
  • 80g of grated basket cheese
  • 4 marrow bones
  • 2g ground piquín pepper
  • 800ml of beef stock
  • 10g cilantro sprouts
  • 10g of fine salt
  • 2g ground black pepper
  • 5 leaves of green or purple epazote

by Othón Gayoso

COMAL DE PIEDRA

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