How to Grill MOLLEJAS Super Crispy & Tender (Mexican Beef Sweet Breads Recipe)

Ooh, can you hear that little crunch? Oy, oy. Cheers, that's so good. Today, we're making mollejas. Now, mollejas are a favorite in South Texas and in Mexico because they're super delicious. They're called sweetbreads in English, and they are the thymus gland of the cow. But I promise, when you cook this delicacy perfectly, it's some of the best eating you will ever have, and you will cook them again and again. There are different ways to cook them, and in this video, I'm gonna show you the Arnitex way. So what makes a perfect molleja? You want a perfectly soft and moist texture on the inside and a nice crispy crunch on the outside. And there are a couple of things you need to do to reach that. I like to filet them for faster cooking and season them with a little APC, then get them on the direct coals with a low to medium fire. Or like in this video, you can start them indirect for the first hour or so while flipping to get some color smoky flavor going i like to wrap them for the next hour or two depending how hot the fire is with a little bit of beef tallow or oil to help fry up the outside while the inside cooks to perfection i like to finish them with one last little sear before chopping them up for tacos yeah buddy now let's get fired up and make some smoky soft and crispy mollejas some of them are pretty big and fat i like to fillet them or cut them in half basically if you take a knife and cut them in half the whole idea behind this is just so they can cook a little bit quicker you are going to need a very sharp knife to do this if you fillet them like this cut them in half they will cook quicker then you're going to cut down your cooking time maybe hour and a half or two so i'm going to fillet this one too it's a little bit thicker than some of the others this is one that just came that way it's not too fat it's not too thick it'll cook fairly quick this one is big but it's not too thick either i'm basically going to leave that one alone it comes in little pieces sometimes i'm going to leave that on there just so that it'll stay together while i'm cooking it and it won't fall through my grate these are pretty traditional just about any carne asada cookout here in south texas so i'm going to just season them nice and generously with wow not super heavy make sure we got them all separated here but i would recommend you season them like this on both sides i'm going to do the other side in a minute put them in your refrigerator for about an hour or two take them out 30 minutes before you're going to go to the grill fire up your grill give it enough time to kind of get settled in get your fire under control then go cook them the longer this wow or any seasoning sits on the meat the more flavor you're going to have in the meat let me flip them over we're going to do the other side now. Nice, even coat as much as possible. I'm going to cover these back up and I'm going to go get my Pro Pit torpedo ready for some carne asada style mollejas. All right, friends, we're running really hot. I just lit the fire a little while ago. I'm going to slow the fire down. I'm going to choke it about halfway on the stack. I'm going to close the inlet here a little bit too. We need about half, maybe half right around there. That should bring our temperature down here pretty quick all right folks we're down to 250 almost 300 it's time to put them on all right i'm putting them up here on top to get started folks just because it's the fire is still pretty hot even though we're running about 275 250 right now but that way i'm a little further away from the fire i hear that sizzle sounds really good all right here we go close the lid and we are We're cooking mollejas. All right, friends, we've had them in here for about 35, 40 minutes. We did come earlier because remember we put them in, the fire was still pretty hot, so we put them on top. And so we went ahead and gave them a flip. They weren't charring too much yet, so we're gonna look at them one more time. They're starting to get a little color. They're looking nice, look at that. All right, so we're gonna flip them. Remember what I said inside, you gotta let them cook for a while. I'm gonna move the small ones a little further away and get the big ones a little closer to the direct heat over here. All right, there we go. We're gonna close it back up. Pretty solid hour. We've got a little bit of color on the mollejas. We're gonna put them in a little pan here. I have some beef tallow here, and they have lots of oil of their own, so we're gonna just let them kind of get oily on their own and let that tallow melt. I'm gonna cover this with foil so they will cook a little bit quicker, but let's get this covered up nice and tight. We have the tallow in there. The mollejas are going to release some of their own oil. That looks pretty good. They're not quite done. You see how that stretched? Too rubbery. Put it back. All right, friends, it hasn't been there for another 30 minutes. We're gonna give them a little flippity-flip. So they're basically frying in a very light oil, sticking a little bit. We wanna unstick them. Look at that pretty color, though. That looks good. So now we're really just wanting them to get cooked, and we have the little beef tallow oil there. Once they're done done, then we'll uncover these and let them finish searing on the outside. All right. Back in the fire she goes. It's been a total of two and a half hours that we're cooking these mollejas. Let's see what they look like. I did come out a little while ago and add a little bit of vegetable oil in here. They're looking really nice. You can see now we have a real pretty color. Now they're frying in their oil and in some of the extra oil I put in there. We're gonna flippity flip the rest of these. You want them to be soft and come apart fairly easy. came apart but it looks like it needs a little bit more just a few more minutes maybe about 20 more minutes been another 20 minutes and i set them aside over here to the left just so the oil would drain and what i'm going to do now i'm going to put them right over the fire for just a couple of minutes give them a little bit more crispy because we don't want to overcook them we just want to give them a little extra crispy here and it's not going to be crispy crispy crispy you know like when they're fried but they're going to be wonderful anyway been about two and a half three minutes and we're just giving them one final little crispy you can see that right there boy they're sizzling getting a little ooh man they're perfect man they want to fall apart that is perfect right there all right let's get these two tortillas going here this helps them soften up a little bit corn tortillas tend to get hard and it adds some really good flavor as well I'm gonna close the lid for one minute then we're gone I have my mollejas I have some fresh warm corn tortillas i have my salsa i pretty much always have green and a little red salsa mild hot i keep the mild for terry and my mom the hot for me i mix them both together it makes an awesome combination all right folks let's get these chopped up make us a little taco and enjoy let's cut some of these up can you hear that little crunch boy boy and yet look at the inside is really nice and very soft and moist all right you just want to cut them up a little bit long strips like this you can chop them up even more if you want you don't have to i like to do them this way i'm gonna give me one of these tortillas kind of cracked a little bit there don't look at that look at the mollejas this is the way we do it folks extra molleja in here and we're gonna put a little bit of salsa might even throw a little piece of avocado or two in here just for fun How's that? Yeah buddy, cheers! That's so good. Got the nice crunchy exterior, soft interior just the right amount of seasoning, man that's some good eating right there friends really good eating. Fantastic folks, you can boil them you can deep fry them you can grill them them the way we did today. Anyway, you make my house aka sweetbreads, they're gonna be fantastic if you're the adventurous type you definitely got to try these sweetbreads, these things are an amazing delicious delicacy, I highly suggest you give it a try. They are delicious. If you like this video give it a like, make sure you subscribe, it really helps the channel out. If you're interested in our APC Wow Rub over here or the APC OG Rub, salt, pepper, garlic, wow seasoning all, I highly suggest give them a try, I guarantee you you'll love them folks, thanks for watching I hope you enjoyed this video, see you next time. Keep the smoke light, make it work and wow, I need a cold beer, but I just took some antibiotics a couple days ago so I'm gonna pass today, I'll get you next time. I'm gonna leave these two out here so I can munch on them in a little while everybody come get you a piece sometimes people crack me up because they're like, oh I don't know if I want to try that But let me go suck the brain out of this crawfish here. Just kidding, folks. What you get for being a clown.