Bone Marrow Tacos
Roasted beef bone with creamy marrow, charred spring onions, and salsa.
About this recipe
Beef bones roasted until the marrow is creamy and golden, served directly on the tortilla with charred spring onions, green salsa, and lime. A luxurious treat from Mexico's popular kitchen.
History & Origin
The tuétano taco is one of the great gastronomic pleasures of Mexico City, yet one of the least understood outside Mexico. Tuétano - beef bone marrow - is one of the richest and most flavourful parts of the animal, with a soft, unctuous texture and a deep flavour unlike anything else. This preparation has pre-Hispanic roots: Mesoamerican peoples already used bone marrow as a source of fat and nutrition. After cattle arrived with the Spanish, beef marrow became a prized ingredient, especially in urban areas where butchers sold bones at affordable prices. In Mexico City, bone marrow tacos are a speciality of carnitas stalls and taquería de cortes. The process is simple but precise: the bones are placed directly on a hot griddle or grill until the marrow bubbles and becomes creamy but not completely liquid. It is served with a small spoon to scoop the marrow out of the bones, spread over the tortilla, and topped with charred spring onions, coriander, very spicy green salsa, and lime. The result is a taco that achieves extraordinary flavour complexity from very few ingredients.
Estimated cost
£9.90
Total cost
£2.48
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
520
Calories
22g
Protein
24g
Carbohydrates
38g
Fat
2.5g
Fibre
480mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Rinse the marrow bones with cold water and pat dry. Season the cut ends with coarse salt. Leave to come to room temperature for 15 minutes before cooking.
💡 Ask the butcher to cut them crossways (into 5–7 cm rounds) so the marrow is exposed and cooks evenly.
- 2
Heat a griddle or cast-iron pan over a high heat. Place the bones marrow-side up and cook for 15–20 minutes over a medium-high heat. The marrow should bubble and be creamy but not completely liquid.
💡 You can also cook them in an oven at 220°C for 15 minutes if you prefer a more even result.
- 3
While the bones cook, char the spring onions directly on the griddle over a high heat, turning them, until golden and lightly charred on the outside but tender inside (8–10 minutes).
- 4
Heat the tortillas on the griddle. Scoop the marrow from the bones with a small spoon and spread generously over the tortillas.
💡 If the marrow is still firm, return the bones to the heat for a further 2–3 minutes.
- 5
Complete the taco with chopped white onion, coriander, the charred spring onions, and generous green salsa. Squeeze lime over the top. Eat immediately.
💡 A marrow taco waits for no one: the marrow solidifies as it cools. Eat it as soon as possible.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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