A Tamaulipas Delicacy
Mollejas (sweetbreads) are a beloved delicacy in Northern Mexico and South Texas. When grilled properly, they develop a crispy exterior while remaining creamy inside. This is the way they make them at the taquerias in Nuevo Laredo.
Ingredients
- 2 lbs beef sweetbreads
- Water for soaking
- 1/4 cup white vinegar
- 1 tablespoon salt (for soaking)
- Juice of 2 limes
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
- Soak: Place sweetbreads in cold water with vinegar and salt. Soak for 2-3 hours in the refrigerator, changing water once. This removes any blood and impurities.
- Blanch: Bring a pot of salted water to a boil. Add sweetbreads and simmer for 10 minutes. Transfer to ice water to stop cooking.
- Clean: Once cool, remove the outer membrane and any connective tissue. Pat dry.
- Season: Toss with lime juice, garlic, cumin, pepper, salt, and oil. Let marinate 30 minutes.
- Grill: Cook over high heat for 3-4 minutes per side until golden and crispy on the outside.
- Serve immediately: Mollejas are best eaten right off the grill while crispy.
Serving Suggestions
Serve with warm corn tortillas, salsa verde, diced onion, cilantro, and lime wedges. Makes incredible tacos de mollejas!
Fresh mollejas available at Ruiz Custom Meats – call ahead to reserve yours!
