Ingredients

How to make it

  • Soak the Mollejas in water for 10 minutes and then perform a quick blanch on them.
  • Mollejas are commonly called Sweetbreads. It is a gland from the cow. Don't let that turn you off, they are DELICIOUS.
  • Get out your Molcajete (mortar & pestle) or a food processor and combine the rest of the ingredients to form a paste.
  • Congratulations, you just made an "achiote paste" or as the Mexicans call it "recado rojo".
  • When the Mollejas are finished blanching, drain, and dry them off with a paper towel.
  • Rub the Mollejas with the Achiote Paste and allow to sit for 10 minutes (while you fire up your charcoal grill.)
  • When your Charcoal grill is hot and ready, place the Mollejas on the grill and grill for 10-15 minutes on each side until crispy, but not burnt.
  • Once Mollejas are done, slice into strips and serve with flour or corn tortillas.

People Who Like This Dish 3
Reviews & Comments 5

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    " It was excellent "
    txed ate it and said...
    Just follow the recipe to the 't' and you will love it. What's not to like? Awesome, thanks!
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    " It was excellent "
    linebb956 ate it and said...
    These are great.. wonderful recipe. Sorry I missed it when you posted. I love to make these when we have relatives from up north visit.. then tell them what it is... LOL I remember my first trip to HEB after moving here.. and thinking.. OMG.. they sell everypart of the animal! The frozen heads in freezer section.. used to get to me.. Now I am used to it! LOL
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  • robertg 7 years ago
    Have eaten this the Greek style with lemon and oregano.A great feast to me...Bob
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  • jenniferbyrdez 7 years ago
    Wonderful. I had some of the best food I've ever eaten in Mexico but I don't think I'd have the guts to try it at home.
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  • sean_mcgee 7 years ago
    As Berry pointed out, Mollejas are prepared in other parts of Latin America. As to the difference between Italian and Mexican Oregano, Italian has sweeter undertones than the Mexican variety.
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  • berry 7 years ago
    Great Sean! I prepared Mollejas with wine and parsley... but this is different... Just that I don't know the difference between "Italian Oregano" and "Mexican Oregano" Are not similar?
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