Скачать или смотреть Let's make Sweetbreads Tacos

When you’ve had slow-grilled sweetbreads, you never forget it. They are succulent and smoky, rustic and ethereal. I know some of you have probably never chosen to have sweetbreads at all (or maybe only in a complex preparation in a French restaurant), but, honestly, there’s nothing to be squeamish about. Unlike a lot of other offal, the flavor of this cut–the thymus gland–is light but interesting, and their texture is wonderfully tender like some mushrooms or scallops.

Everyone agrees that soaking sweetbreads is essential to remove any remaining impurities and ensure a beautiful, light flavor. Some say water, others say milk. When you’re grilling the sweetbreads, I say that water is enough. Poaching is another story. In the French kitchen (where sweetbreads are very popular), they poach them to firm them up for easier cleaning, pressing and final cooking. In northern Mexico and in Argentina, where I’ve had the most delicious sweetbreads of my life, they most frequently go straight on the grill for a slow, smoky cook.

Get the recipe here: https://www.rickbayless.com/recipe/gr...