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

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Let’s make MOLLEJAS!

Now mollejas are a favorite in South Texas and in Mexico because they are super delicious. They’re called “sweet breads” in English and are the thymus gland of the cow.

The flavor is a light mineraly/earth flavor but I promise…when you cook this delicacy perfectly, it is 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 ARNIETEX 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 WOW! then get them on 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 and smoky flavor going. I like to wrap them for the next hour or two depending how hot the fire is with a little 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 some tacos with a salsa verde…yeahhhh buddy!

Now, let’s get fired up and make some smoky soft n crispy mollejas!

Vamonos! Yeehaw!