Start by soaking the bones in water with the vinegar and one tsp of salt, soak for at least 30 minutes to clean any impurities. To make the salsa, add the cooking oil in a skillet then the peppers, garlic and tomato; cut them in chunks in the skillet or after, fry for 10 minutes stirring often, add about ½ cup of water, remove from the heat and start crushing it in the molcajete, if you don’t have one, use food processor or a blender, but the blender will be make it thinner; season with salt. Drain the bones from the water and pat dry with paper towels, put them in a sheet pan open side up and season with salt and pepper to taste, add chopped onion on top, put in the oven at 400 F and cook for 15 minutes. To make the tortillas, mix the masa mix and salt with the cup and a half of water, add ¾ of the water first and knead, add more if needed, the consistency should be like play-do and slightly sticky. Divide it in 6 or 7 parts and form balls, place a ball of masa in between of two pieces of plastic, zip bags are great for this, and press, not too thin not too thick; If you don’t have a tortilla press you can use two flat items like cutting boards or plates to press also using the pieces of plastic. Have the griddle or comal in between of medium to low heat and cook the tortillas for about one minute, then flip and cook for one minute, slightly pressing with a spatula a few times, flip and finish for another minute. Keep the tortillas warm in a tortillera or cloth and serve while the marrow is still warm, spread some salsa in the tortilla then with a small spoon, scoop out the marrow over the tortilla and enjoy.
