Mollejas
Argentine Sweetbreads
Mollejas, or sweetbreads (thymus glands), are a highly prized delicacy in Argentina, especially during an asado (barbecue). This recipe focuses on achieving a perfectly grilled exterior with a creamy, tender interior.
🧂 Ingredients
- 500 g Veal or lamb sweetbreads(Veal sweetbreads are generally preferred for their milder flavor and tender texture. Ensure they are fresh.)
- 1 large bowl Ice water(For soaking and shocking the sweetbreads.)
- generous Coarse sea salt or kosher salt(For seasoning. Use to taste.)
- 2 tbsp Fresh lemon juice(For serving. A bright, acidic counterpoint to the richness of the sweetbreads.)
- to taste Optional: Freshly ground black pepper
👨🍳 Instructions
- 1
Prepare the sweetbreads: Rinse the sweetbreads under cold running water. Place them in a large bowl filled with ice water. Soak for at least 1 hour, changing the water once or twice if it becomes cloudy. This helps to remove any residual blood and impurities.
⏱️ 1 hour - 2
Blanch the sweetbreads: Bring a pot of water to a rolling boil. Carefully add the soaked sweetbreads to the boiling water and blanch for 5 minutes. This firms them up, making them easier to handle and clean.
⏱️ 5 minutes - 3
Shock and drain: Immediately transfer the blanched sweetbreads to the bowl of ice water. Let them chill for about 10-15 minutes. This stops the cooking process and helps to firm the texture. Drain them thoroughly.
⏱️ 10-15 minutes - 4
Clean and trim: Gently remove any tough outer membrane, connective tissue, or excess fat from the sweetbreads. They should be relatively clean and uniform in shape. You can cut them into serving-sized pieces if desired.
⏱️ 15 minutes - 5
Chill before grilling: For best results, place the cleaned sweetbreads on a plate or tray and refrigerate for at least 30 minutes. This helps them hold their shape during grilling.
⏱️ 30 minutes - 6
Preheat the grill: Prepare your grill for direct, medium-high heat. Aim for a temperature of approximately 200-230°C (400-450°F). Ensure the grill grates are clean and well-oiled to prevent sticking.
- 7
Grill the sweetbreads: Season the sweetbreads generously with coarse salt and optional black pepper. Place them on the hot grill. Grill for about 7-10 minutes per side, turning occasionally, until they are golden brown and slightly crispy on the outside, and tender and creamy within. Avoid overcooking, which can make them tough.
⏱️ 15-20 minutes - 8
Serve immediately: Remove the grilled mollejas from the grill. Arrange them on a platter and drizzle generously with fresh lemon juice. Serve hot as an appetizer or part of an asado.
⏱️ 2 minutes
💡 Pro Tips
- ✓The key to perfect mollejas is achieving a crispy exterior while maintaining a creamy, almost custardy interior. Don't overcook them on the grill.
- ✓Soaking and blanching are crucial steps for cleaning and preparing the sweetbreads. Don't skip them.
- ✓Lemon juice is essential for balancing the richness of the sweetbreads. Serve with plenty!
- ✓For an asado, grill them alongside other meats like chorizo and morcilla.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Pan-fried: After cleaning and chilling, pan-fry the sweetbreads in a hot skillet with a little oil or butter until golden brown and cooked through.
- With garlic and herbs: Add minced garlic and fresh herbs (like parsley or thyme) to the sweetbreads during the last few minutes of grilling or pan-frying.
- Marinated: Marinate the cleaned sweetbreads in a mixture of olive oil, lemon juice, garlic, and herbs for 30 minutes before grilling.