4-6 tomatillos, husked, washed and coarsely chopped
2 green onions, white and some green part, sliced
1 small bunch cilantro, leaves only, coarsely chopped
1 jalapeno pepper, seeded
½ teaspoon salt
2 tablespoons freshly squeezed lime juice
Combine all ingredients and blend in blender or food processor.
Adjust seasoning with salt and lime juice.
Rinse bones in cold running water.
Cover bones with cold water. Add kosher salt – one generous tablespoon per quart of water. Refrigerate for 12-24 hours. Change the water every 3-4 hours, adding more salt each time.
Using your fingers, push the marrow out of the bones. If the marrow does not pop out, use a small paring knife to cut it away from the bone. Refrigerate until needed. Marrow can be frozen for future use.
Preheat oven to 450F.
Prepare seasoned flour with salt, cayenne and garlic powder to taste.
Dredge the pieces of marrow in the flour.
Place on a sheet pan and roast for 7-8 minutes. Remove the pan from the oven and turn the marrow pieces over.
Roast for 5-7 more minutes, or until the marrow is crispy on the outside
PREPARING THE TACOS
Drain a few tablespoons of the fat from the roasting pan into a sauté pan.
Warm corn tortillas in the fat just until pliable.
Place several pieces of roasted marrow in each taco. Serve immediately with tomatillo salsa.