Esquites con Tuétano


Esquites con Tuétano

Author: Maggie Unzueta - Mama Maggie's Kitchen


  • Rumba® Beef Marrow Bones
  • 6-8 Rumba Meats Beef Marrow Bones
  • 1 sprig epazote + 4 chopped epazote leaves
  • 2 garlic cloves
  • ½ onion + ½ diced onion (divided)
  • 6 cups of water
  • ½ teaspoon ground black pepper
  • 1 teaspoon beef bouillon (can also use chicken bouillon)
  • ½ teaspoon oregano
  • ½ stick butter
  • 2 cups corn kernels
  • 8 tablespoons mayonnaise
  • Juice of 4 limes
  • Salt to taste
  • Chili powder to taste
  • Queso Cotija (optional)


  1. In a large pot, add the Rumba Meats Beef Marrow Bones, 1 sprig epazote, garlic cloves, and ½ onion. Add water, pepper, bouillon, and oregano. Cover and cook for 20 minutes.
  2. In a separate pot, add butter and ½ diced onion. Cook for 1 minute or until onion is translucent, stirring frequently.
  3. Add chopped epazote leaves and corn kernels. Cook for 2 minutes, stirring frequently.
  4. Add the cooked beef marrow bones. Ladle about 2 cups of the beef marrow broth into the pot with the corn mixture. Do not make the corn mixture too soupy. It should be more chunky. Cook uncovered for 10 minutes. After 5 minutes, if it needs more liquid, add more beef bone broth.
  5. Season to taste
  6. In a cup, add a few tablespoons of corn, mayo, lime juice, chili powder, and bone marrow. Repeat depending on the depth of the cup. Garnish with a beef bone marrow.