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Mollejas recipe guide. ABOUT. Learn how to make your authentic food, mollejas.
Prep: 30min
Total:
Yield: 4
Servings:
Nutrition Facts :
Ingredients:
- 4 peeled hard boiled eggs, sliced and cut into cubes
- 1 small onion, diced
- 1 tablespoon lemon juice
- 1 bunch parsley leaves, chopped
- 2 cups bread crumbs
- 1/2 cup chicken broth or vegetable broth (or more as needed)
- 1 1/2 pounds calf’s or veal’s sweetbreads
- Salt to taste
- 1/2 cup melted butter
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup grapeseed oil
Instruction:
- Preheat the oven to 375°F (190°C).
- Combine the hard boiled eggs, parsley, onions, bread crumbs, melted butter, and enough liquid to make a moist stuffing in a medium mixing bowl.
- Dry the sweetbreads with a paper towel and cut a pocket in the middle large enough to hold the filling.
- Fill the cavity of the sweetbreads with the stuffing mixture after seasoning with salt and pepper.
- In a medium skillet with an oven-safe handle, heat the grapeseed oil.
- Season flour with salt and pepper in a shallow basin, then dredge sweetbreads in it, shaking off excess.
- Transfer sweetbreads to a heated skillet and sear each side for 3 to 4 minutes.
- Now, place the entire pan in the preheated oven. After about 5 minutes, check for doneness by touching the sweetbreads to see whether the interior has “tightened up” enough to stay intact when cut. When the sweetbreads have reached this point, remove them from the oven and lay them aside for about 20 minutes to allow all of the flavors to re-enter the sweetbreads and allow them to set up before slicing.
- In a small bowl, whisk together the tablespoon of lemon juice, a teaspoon of salt, a few grinds of pepper, and the olive oil until emulsified. Stir in the capers, celery leaves, and parsley until everything is well combined. Drizzle the sauce all around the sweetbreads on a serving platter. If desired, sprinkle with flaky salt.
Grilling sweetbreads gives them a crispy crust that contrasts beautifully with their creamy, tender interior. In Argentina, sweetbreads are usually grilled whole, but we find people are less intimidated by them when they’re prepared this way — separated into pieces. As with all offal, be sure the sweetbreads are very fresh.
Prep:
Total: 1 hr
Yield: Makes 4 servings
Servings:
Nutrition Facts :
Ingredients:
- 1 lb sweetbreads
- 1 gallon cold water
- 1 cup distilled white vinegar
- 2 tablespoons salt
- 2 tablespoons extra-virgin olive oil
- Accompaniment: chimichurri sauce
- 4 (12-inch) wooden skewers, soaked in warm water 1 hour
Instruction:
- Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes. Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.
- While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas; see “Grilling Procedure”).
- Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers. Toss sweetbread pieces with oil in a bowl, then thread onto skewers (about 5 pieces on each). Season with salt and pepper.
- Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
Christmas in Puerto Rico features a delicious meal that includes coquito or ron cañita (a local alcoholic drink). A holiday staple is pickled mollejitas (gizzards), with or without bananas, served with arroz con grandules (rice with pigeon peas), macaroni salad, pasteles or lechón asado (roast suckling pig). Pickled mollejitas can also be served in small disposable cups as an appetizer for parties, birthdays and get-togethers. As you can see, there’s hardly a celebration that doesn’t include this tasty bocadito!
Prep: 15min
Total: 2h30min
Yield: 6
Servings: 1 Serving
Nutrition Facts : servingSize 1 Serving
Ingredients:
- 4 lb chicken gizzards
- 2 large white or yellow onions
- 1 red bell pepper, sliced
- 1 cup stuffed olives, sliced
- 8 garlic cloves, diced
- 4-6 bay leaves
- 2 cups olive oil
- 3/4 cup white vinegar
- 2 tablespoons black peppercorns
- Salt to taste
Instruction:
- In a pot over medium heat, cook the mollejas until tender; this should take about two hours. If necessary, add more water while cooking.
- Once cooked, rinse, drain and let cool. When cool enough to handle, remove any visible fat or hard skin and cut into pieces. You can also cut the mollejas beforehand, but I find them easier to cut after cooking.
- Combine the rest of the ingredients in the pot, along with the chopped mollejas. Cook for 3 to 5 minutes or until the onions have softened.
- Remove from heat and let cool before serving. Serve at room temperature.
Prep:
Total:
Yield:
Servings:
Nutrition Facts :
Ingredients:
- 2 cups tamarind jelly
- 4 cloves minced garlic
- 4 tbsp fresh lime juice
- 1/2 cup tequila
- 1 pound molleja (sweetbreads)
- salt
- freshly ground pepper
- lime wedges
Instruction:
- Add the tamarind jelly, garlic in a small sauce pan over medium heat, until jelly has dissolved.
- If the jelly has trouble dissolving add a small amount of water just to help it along.
- Remove from heat and add tequila and lime juice.
- Rinse the mollejas (sweetbreads) under cold running water, drain and blot dry with paper towels.
- Remove as much of the connective tissue as you can for easier grilling.
- You can butterfly or grill whole.
- Season with salt and pepper and brush with glaze.
- Cook on grill or cast iron skillet, basting with glaze as needed.
- Serve with warm corn torillas, splash of lime, queso, salsa and a cold beer.
Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.
Prep: 5min
Total: 25min
Yield: 4 servings
Servings:
Nutrition Facts : calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, Saturated Fat 8.7 g, servingSize None, Sodium 109.3 mg, Sugar None, Trans Fat None, unSaturated Fat None
Ingredients:
- 1 pound beef sweetbreads
- ½ cup all-purpose flour
- 1 cup oil for frying
- salt and pepper to taste
Instruction:
- Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
- Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.