How to Make Mollejas Tacos: Sweetbread Taco Recipe

• 1 pound beef sweetbreads (mollejas)
• 1 tablespoon salt
• 1 cup distilled white vinegar
• 1 tablespoon olive oil or other vegetable oil
• 8 warm corn tortillas, for serving
• 1 lime, sliced into wedges
• ½ white onion, diced, for serving
• ½ cup chopped fresh cilantro, for serving
• ½ cup salsa, for serving

1. 1

   Soak the sweetbreads (mollejas) in enough cold water to cover for 30 minutes. Drain the water, then cut the membrane in the center of the sweetbreads so they can lie flat. Transfer sweetbreads to a saucepan and cover with fresh cold water, salt, and vinegar. Bring to a boil, then reduce heat to low and simmer until translucent and just barely cooked through, about 5–10 minutes. Have a large bowl of cold water ready, and transfer parboiled sweetbreads to cold water. Using a sharp knife and your fingers, carefully remove as much of the outer membrane as possible. Use your hands to break the sweetbreads into smaller pieces, then roughly chop, removing any extra membrane you notice.

2. 2

   In a large skillet, heat the olive oil over medium-high heat. Once shimmering, add the sweetbreads and cook until golden brown. Don’t worry about overcooking them—sweetbreads are resilient. Serve hot with warm tortillas, onion, cilantro, lime, and salsa.

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