Recipe
Mollejas Asada Recipe
|
Sean_mcgee / All my dishes 2 years ago
This is the first in a series of interesting and, to some, bizarre delicacies from Mexico. In particular, the Northeast region of Mexico along the Texas border.
Prep:30m Cook:30m Servings:8
|
 Sean_mcgee |
|
||
Fans
Ingredients
- 2 lbs of Mollejas (Sweetbreads) (explanation of Mollejas is below)
- Juice of 3 limes
- 2 tablespoons Anatto seed
- 2 tablespoons Mexican Oregano
- 1 teaspoon Cumin
- 1/4 teaspoon ground cloves
- 1/4 teaspoon Cinnamon
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Directions
- 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.
Recent Gawkers
Comments
Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet
Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Mollejas Asada Recipe
Related Menus
Related Tags
As seen in...
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Applesauce Cake Recipe - Vegetable Side Dish Recipes - Sausage Appetizer - Rock Candy Recipe - Fast Recipe - Chocolate Chip Pizza Recipe - Spanish Cake Recipe - Garlic Oil Recipe - Delicious Recipes - Lemon Pound Cake - Red Chili Sauce - Cuban Black Beans - Hashbrown Casseroles - Delicious Recipes - Cake Diabetic - Stuffed Jumbo Shells Recipe - Chicken Dip - Deer Roast Crockpot - Simple Chocolate Fondue - Spinich Dip - Turtle Bars Recipe - Pecan Caramel And Choc - Easy Fast Supper Recipes - Hungarian Kipfel Recipe - How To Cook A Rib Eye Steak - Shakenbake Recipes -
Applesauce Cake Recipe - Vegetable Side Dish Recipes - Sausage Appetizer - Rock Candy Recipe - Fast Recipe - Chocolate Chip Pizza Recipe - Spanish Cake Recipe - Garlic Oil Recipe - Delicious Recipes - Lemon Pound Cake - Red Chili Sauce - Cuban Black Beans - Hashbrown Casseroles - Delicious Recipes - Cake Diabetic - Stuffed Jumbo Shells Recipe - Chicken Dip - Deer Roast Crockpot - Simple Chocolate Fondue - Spinich Dip - Turtle Bars Recipe - Pecan Caramel And Choc - Easy Fast Supper Recipes - Hungarian Kipfel Recipe - How To Cook A Rib Eye Steak - Shakenbake Recipes -
berry 2 years ago said:
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?
sean_mcgee 2 years ago said:
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.
jenniferbyrdez 2 years ago said:
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.
robertg 2 years ago said:
Have eaten this the Greek style with lemon and oregano.A great feast to me...Bob
linebb956 1 year, 5 months ago 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