This recipe was originally published on Multicultural Familia, Enjoy!
In Texas, molleja, or sweetbreads, can be found at every grilling event, slowly soaking in the flavors of mesquite or pecan. In the case we should have a guest or family member visiting, we are forced to explain what is molleja? No, they are not brains.
Molleja are the thymus glands of either beef, veal, lamb or pork.
Did you know molleja can be ordered at many fine french restaurants thinly sliced sauteed in butter with mushrooms, or used as a filling for crepes drizzled with a rich lemon butter sauce. They are considered a delicacy, who knew? To me molleja means a lightly charred morsel I stuff into a warm tortilla and top with a fiery salsa. I say they are best eaten grilled with a cold beer and no plates, messy style.
Let them keep their crepes.
Here in South Texas, mollejas are easily found at our local grocery store, or local family butcher. Sometimes they are even found in the freezer section of your grocery store, or precooked. I recommend buying them raw for the best flavor.
Raw molleja is very perishable and should be cooked within one day of purchase. If you’re not planning on grilling them right away, freeze for later use. Tamarind jelly can be found in your Latin (or international) section of your grocery store. If it is not available in your area, feel free to substitute the jelly of your choice. I have used guava to make this glaze with great success.