Mollejas de Res Recipe
Craving crispy, tender beef sweetbreads? The Mollejas de Res Recipe delivers big flavor. This Mexican classic shines with simple spices. Learn how to make Mollejas de Res at home.
Ingredients
- 1 kg beef sweetbreads fresh or thawed
- 2 tbsp white vinegar
- 1 tbsp salt
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 lime juiced
- 3 tbsp vegetable oil
- 1 small onion sliced thin
- Fresh cilantro chopped
- Lime wedges for serving
- Salt to taste
Instructions
Clean the Sweetbreads
- Rinse sweetbreads under cold water. Place in a bowl with vinegar and 1 tbsp salt. Soak 10 minutes. This removes bitterness. Drain and rinse well. Pat dry with paper towels. Remove any tough membranes. Cut into bite-size pieces. Ready for flavor.
Marinate the Meat
- In a bowl, mix garlic, cumin, paprika, pepper, lime juice, and 2 tbsp oil. Add sweetbread pieces. Toss to coat evenly. Let sit 10 minutes. Or marinate overnight in fridge for deeper taste. This step makes them juicy inside.
Heat the Pan
- Warm skillet over medium-high heat. Add 1 tbsp oil. Let it shimmer but not smoke. Shake off excess marinade from sweetbreads. Place in hot pan without crowding. Cook undisturbed 3-4 minutes per side. Look for golden crust. Inside stays tender pink.
Add Onions and Finish
- Push sweetbreads to side. Add sliced onions to center. Cook 2 minutes until soft and caramelized. Stir everything together. Squeeze extra lime. Cook 1 more minute. Check doneness—internal temp 145°F. Remove from heat. Sprinkle cilantro.
Rest and Serve
- Let rest 2 minutes. Juices settle for perfect texture. Slice thinner if desired. Serve sizzling hot with lime wedges. Your kitchen smells like Mexico now!
Notes
- Soak longer for milder flavor.
- Use milk soak instead of vinegar.
- Grill outdoors for smoky char.
- Add chili powder for heat.
- Make tacos: corn tortillas, salsa verde.
- Air fryer version: 400°F for 10 mins.
- Serve with rice for full meal.