📝 About This Recipe
In the heart of a traditional Latin American asado, the Molleja (sweetbread) is the most coveted delicacy, prized for its buttery interior and shatteringly crisp exterior. This recipe focuses on the 'heart' sweetbreads, prepared with a classic lemon and sea salt infusion that cuts through the rich, decadent fats. When grilled over hot coals, they transform into golden nuggets of culinary gold that define the true spirit of gaucho cooking.
🥗 Ingredients
The Sweetbreads
- 2 pounds Veal or Beef Sweetbreads (preferably 'heart' sweetbreads (thymus gland) rather than throat)
- 4 cups Whole Milk (for soaking to remove impurities)
- 2 pieces Bay Leaves
- 1 teaspoon Black Peppercorns (whole)
The Citrus Brine & Seasoning
- 4 pieces Lemons (2 for juicing, 2 for grilling)
- 2 tablespoons Sal Parillera (Argentine coarse grilling salt or Maldon sea salt)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Fresh Oregano (finely chopped)
For Serving
- 1 cup Chimichurri Sauce (homemade, recipe with parsley, garlic, and vinegar)
- 1 loaf Baguette (sliced and toasted on the grill)
👨🍳 Instructions
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1
Begin by soaking the sweetbreads in a bowl with the milk, bay leaves, and peppercorns. Cover and refrigerate for at least 1-2 hours; this draws out any blood and mellows the flavor.
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2
Drain the sweetbreads and rinse under cold water. Place them in a large pot, cover with fresh cold water, and add a pinch of salt. Bring to a gentle simmer (do not boil) and poach for 8-10 minutes until they are firm but not rubbery.
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3
Immediately transfer the sweetbreads to an ice bath to stop the cooking process. Once cooled, pat them very dry with paper towels.
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4
Carefully trim away any excess thick membranes or bits of hard fat, being careful not to break the lobes apart too much. You want them to stay in large, manageable pieces.
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5
Place the sweetbreads on a tray, cover with another tray, and place a heavy weight (like a cast iron skillet) on top. Refrigerate for 30 minutes to flatten them; this ensures maximum surface area for a crispy crust.
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6
Prepare your grill. If using charcoal, wait until the coals are covered in white ash and you can hold your hand over the grate for only 3-4 seconds (medium-high heat).
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7
Brush the flattened sweetbreads with olive oil and season generously with the Sal Parillera and chopped oregano.
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8
Place the sweetbreads on the grill. Cook for about 15-20 minutes per side. The key is a slow, steady heat that renders the internal fat while crisping the outside.
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9
While grilling, squeeze the juice of one lemon over the sweetbreads every time you flip them. This creates a beautiful, tangy glaze.
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10
Cut the remaining lemons in half and place them cut-side down on the grill for 5 minutes until charred and caramelized.
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11
The sweetbreads are ready when they are deep golden brown and feel firm to the touch. If they look too pale, move them to a hotter part of the grill for the final 2 minutes.
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12
Remove from the grill and let rest for 3 minutes. Slice into bite-sized medallions if they are large, or serve whole for a rustic look.
💡 Chef's Tips
Always use 'heart' sweetbreads if possible, as they are rounder and more tender than the throat variety. Don't skip the poaching and pressing steps; pressing ensures an even, crispy surface that is the hallmark of a professional asado. Use a coarse salt like Sal Parillera; it doesn't dissolve instantly, providing little bursts of texture and flavor. If the sweetbreads flare up due to dripping fat, move them to a cooler zone of the grill immediately to prevent sootiness.
🍽️ Serving Suggestions
Serve immediately with a side of traditional garlicky Chimichurri to cut through the richness. Pair with a glass of crisp, cold Torrontés or a medium-bodied Malbec from Mendoza. Serve alongside grilled crusty bread to soak up the lemon and fat juices. Accompany with a simple salad of watercress and thinly sliced red onions with a sharp vinaigrette.