In Argentina and Uruguay, no asado is complete without mollejas: sweetbreads grilled until they are crispy and golden outside and soft and tender inside, then squeezed with fresh lemon. They are one of the first things to come off the grill, served as a starter while the rest of the meat finishes cooking.
The method is simple: a short, gentle poach with salt and bay leaves, a quick peel and press, and then a hot grill. Most of the time is hands-off while they rest.
Why you’ll love it
- Crispy outside, tender inside: the classic texture of a real Argentine parrilla.
- Just six ingredients, with fresh lemon as the star.
- A showstopper starter for any cookout.
Quick facts
Prep: 25 min
Cook: 20 min
Pressing: 30 min
Total: 1 hr 15 min
Servings: 4
Estimated cost per serving: $5.10
Ingredients
- 1 1/2 lb (700 g) cleaned veal or beef sweetbreads
- 1 tbsp salt
- 2 bay leaves
- 1 tbsp oil
- Black pepper
- 2 lemons
Step-by-step method
-
Poach. Gently simmer the sweetbreads for 8 minutes in water with the salt and bay leaves.
-
Peel and press. Let them cool, remove the membranes and press them between two plates for 30 minutes.
-
Cut and oil. Cut into portions and brush with the oil.
-
Grill. Brown over a hot grill for 4 to 5 minutes per side.
-
Serve. Serve right away with lemon and black pepper.
How to know it is done
The sweetbreads are done when both sides are deep golden and crisp and the inside is hot, tender and creamy. Times are estimates, so go by color and texture.
Tips for the best result
- Measure and prep all the ingredients before you start.
- Do not skip the pressing time: it gives the sweetbreads a firmer texture that grills evenly.
- Taste and adjust the salt and pepper at the end of cooking.
Storage and reheating
Store leftovers in a tightly sealed container in the refrigerator for up to 3 days. Reheat gently, ideally on the grill or in a hot skillet, to keep the best texture.
Approximate nutrition per serving
About 410 calories per serving. Nutrition is an estimate and varies with brands and portion size.
Leer esta receta en español: Mollejas Doradas con Limón
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