New sub here, this is the way i remember these being done. First in hot water, then on to the pit. Thank you for the nostalgia here, will be making some now that I got the exact way of how to make them right. Thanks Sapo!
I love mollejas…I just have a hard time getting them here in Northern California…I also par-boil them like you did,,,but,,, I split them before going on the grill…Wrap them up in a corn tortilla with my favorite hot sauce and wash it down with a cold cervéza!!!
@@001SapoBBQ Believe it or not,,,but,,, there are two big carnecerias near me ,,, (I am between Oakland,Ca. and Sacramento) and neither one carries them…For a short while,,, one of the Raley’s stores carried them,,,but,,, only if you ordered them well in advance…The guy that did order them for me is now retired or gone from the store…I’ll just have to keep looking…Thanks…
I had sweet breads for the 1st time when I was already in my forties. Man they were good! I had no idea how much flavor they had. They actually taste kinda naturally sweet. They may look gross raw but they firm up nicely when cooked.
Hello Sapo!! Love your cooking. I have family in Laredo Texas but myself live in wisconsin, My dad used to love mollejas and I would grill them for him whenever I could get them. Thanks for a great channel, I just subbed!
Thank you for this video. I have been looking for organ meat recipes that are not extravagant multi-day affairs. This looks like a great start. One of my local grocery stores regularly stocks fresh sweetbreads.
Oh cool. I tried a new method a man showed me and it's better. I soak the sweetbreads in whole milk for 3 hours and the season before indirect cooking on the BBQ grill. Tastes much better.... Bon Appetit
@@001SapoBBQ Thanks. I saw a video by an Argentine grill guy who recommended this technique as well. He said that the lactic acid breaks down the proteins in the mollejas, and makes the end product more tender; something closer to veal sweet breads, but not as fatty. He used salt, pepper corns, and spices in the milk. I might try this milk method, but I typically don't keep milk in the house. I think yoghurt would work the same way.
I'm a bit conservative; I think that if my ancestors survived, and fine, as I'm surviving this far at their likeness, is thanks to them; so, I try to avoid chupacabras when possible. Said that, I'll tell how I prepare the mollejas: I unwrap them, I slice them 3/5", they go unfrozen by the last slice I've cut, and by when I reach the fire they're ready to cover the grill, which I oblige, proceeding to observe their cooking while battling my drool falling, turning them upside down as soon they reach that caramel hue after a salt sprinkle, and repeat. Then, uncorking the malbec, i face the ovation. Modestly. Salute!
Funny I made some of these for a family bbq. Only the old school Mexican elders ate the mojellas they devoured them in minutes lol. They’ve gotten so expensive and hard to find
How are melleja supposed to taste? I have made them before, but have not been impressed by the taste. I need to figure out what i am doing wrong. One thing i probably screwed up on is that i boiled them for 15 minutes. I am going follow your recipe and try again.
They have a unique flavor like mild pork and fat. Simmer them. Then season with what you like. Smoke indirect and once the fat stops dripping butterfly them and bring closer to the coals and grill until crispy on outside and tender on the inside. Dang now I'm hungry 😂
Thanks Mr Sapo. I tried your recipe sort of. I added butter, onion, garlic powder and fresh cracked pepper to the water. I put the mollejas in for 5 minutes. I then seasoned them with plenty of Fiesta brand fajita seasoning. I grilled them, filleted and kept grilling them. Took them out, then the boss (wife) said they they were not crispy enough. I sliced them all up like fajitas. Put them on aluminum foil and grilled them another 30 minutes. Now wife happy. I think the perfect point is to get them to where they are crispy and no longer chewy. Thanks Sapo. I got a new recipe.
I bought my first ones from HEB and went through all the prep steps and ended up with an inedible product. It was almost entirely gristle with just a little meat. The few bites of meat I got were tasty but the majority of the plate was terrible and had to be thrown away. I legitimately think I got the sweetbread trimmings rather than the actual sweetbread meat. I need to find a better source.
@@outsiderdf I consider it to be meat. And what I got wasn't edible from HEB. It didn't have any good stuff in it, just the membranes. I got some from a Mexican meat market and it was much better. It still had some membranes I had to cut off but it was actually edible.
@@outsiderdf It didn't say on the package. It just said Mollejas de res and Sweetbreads. It was all membrane though not the actual meaty part like in this video.
Got a recipe for you to try. Put the moiiejas in a ziplock with a full bottle of Louisianna hot sauce.No more than 30 min or they may fall apart. Everything else you got under control brother. Mango pico goes well with it also.
@@001SapoBBQ butterflied is when you cut into it but stop before going all the way thru. And open it up, well, like a butterfly. cut, slice is is all the way thru. im about to cook some Mo Jays in a little bit. Yours looked like they came out pretty good.
Happy Memorial Day
Always keep you in Our Prayers
Never Forgot your sacrafice
RIO GRANDE VALLEY TEXAS USA 🇺🇲🇺🇲🙏 PSALMS 23 AMEN
Thanks I appreciate it. 🥰
DIOS los Bendiga Always and our Veterans Too
Psalms 23 AMEN
Gods Family Country USA 🇺🇲🇺🇲🙏
Puro Pinche Tejano Sapo! I've eaten these all my 57 yrs alive. Thanks to my Abuelos! Keep on grilling Guero! Spring Texas in the house.
Me for 35 years only. I can eat them weekly. Thanks brother 👊👍💪
God's bless 🙌 🙏 God's Family Country USA 🇺🇸 🙏
RIO Grande Valley Texas
God Bless you Brother ❤️🙏🇺🇸🙌👍
Thanks you brother
New sub here, this is the way i remember these being done. First in hot water, then on to the pit. Thank you for the nostalgia here, will be making some now that I got the exact way of how to make them right. Thanks Sapo!
Welcome aboard 👍👍👍👍Thanks for the compliments. More videos bonce the heat wave breaks
I learn something new today thank you so much
And very good video SAPO 👨🍳
You're welcome 👍
I could watch you cook all day! Great job and those look delicious!
Thanks y'all 🇺🇲
Man that's some awesome grilling Guero. Keep doing your thing bro. That's good for the ages and some of the best eating....
Thanks. I'm glad I bought a bunch while they're on sale...
Now I'm craving some Mollejas! Thank you for the videos!
You're welcome 😊. These are so good man. Can eat them like candy.
I love your videos, keep it going bro
I will for sure. Thank you.
Thank you for recipe it does look very yum I try before but rap with bacon and that was my first time
I made a new video soon. Gracias 👍
Never had these but wold like to give them a try. Looks mighty tasty Sapo. Thanks.
Thanks 😊
I need to get me one of those Giant License Plates for my garage! Great Video looks Delicious!
Google custom mesh banners
Looks good Sapo!
Thanks!
Thanks Mr Mexican Sapo you are the best mi friend
God bless you and your family
God Bless you too
I love mollejas…I just have a hard time getting them here in Northern California…I also par-boil them like you did,,,but,,, I split them before going on the grill…Wrap them up in a corn tortilla with my favorite hot sauce and wash it down with a cold cervéza!!!
Don't the Carnecerias sell them up there? I bought 5 bags from Jalisco's grocery when they were on sale. Saludos 👍😎🇺🇸
@@001SapoBBQ Believe it or not,,,but,,, there are two big carnecerias near me ,,, (I am between Oakland,Ca. and Sacramento) and neither one carries them…For a short while,,, one of the Raley’s stores carried them,,,but,,, only if you ordered them well in advance…The guy that did order them for me is now retired or gone from the store…I’ll just have to keep looking…Thanks…
I had sweet breads for the 1st time when I was already in my forties. Man they were good! I had no idea how much flavor they had. They actually taste kinda naturally sweet. They may look gross raw but they firm up nicely when cooked.
Yeah they are really good eatin.
Cow cheeks are delicious too. Cabesa
Set it and don’t forget it 🤣 good one
Hello Sapo!! Love your cooking. I have family in Laredo Texas but myself live in wisconsin, My dad used to love mollejas and I would grill them for him whenever I could get them. Thanks for a great channel, I just subbed!
Thanks I appreciate it 😊
I live down here in Laredo too! Gonna try this recipe out tomorrow 🙌🏼
Nice Mollejas Brother only in Texas
Yea yea 👍👍👍👍😉🐓🐓🐓
gracias. I got Machitos today
Nice
good stuff SAPO!
Right on Sapo! This is tomorrow's cerveza session botana!
ORALE
Thank you for this video. I have been looking for organ meat recipes that are not extravagant multi-day affairs. This looks like a great start. One of my local grocery stores regularly stocks fresh sweetbreads.
Oh cool. I tried a new method a man showed me and it's better. I soak the sweetbreads in whole milk for 3 hours and the season before indirect cooking on the BBQ grill. Tastes much better.... Bon Appetit
@@001SapoBBQ Thanks. I saw a video by an Argentine grill guy who recommended this technique as well. He said that the lactic acid breaks down the proteins in the mollejas, and makes the end product more tender; something closer to veal sweet breads, but not as fatty. He used salt, pepper corns, and spices in the milk.
I might try this milk method, but I typically don't keep milk in the house. I think yoghurt would work the same way.
Nice job!
👍 thanks
I'm a bit conservative; I think that if my ancestors survived, and fine, as I'm surviving this far at their likeness, is thanks to them; so, I try to avoid chupacabras when possible. Said that, I'll tell how I prepare the mollejas: I unwrap them, I slice them 3/5", they go unfrozen by the last slice I've cut, and by when I reach the fire they're ready to cover the grill, which I oblige, proceeding to observe their cooking while battling my drool falling, turning them upside down as soon they reach that caramel hue after a salt sprinkle, and repeat. Then, uncorking the malbec, i face the ovation. Modestly.
Salute!
That looks amazing, I will try that next chance I get
Enjoy
Muy buenas!
Saludos de un Argentino!, nosotros las asamos y nunca faltan en las parrilladas.
Saludos desde Corpus Christi Texas USA
Nice job. I finally found it here in California.
Oh cool. Enjoy!!!!
Yummmmmmmm!
Man I should of watched this before messing up mine. Thank you for the video.
You're welcome
Excellent video as always!
Thanks y'all 🇺🇲
How do u get some there can be no flies? Love mollejas
I skip the boiling part and just grill them and mid way I split them and they get nice and crunchy /soft good stuff man !!
I have before too. Thanks 😊
@@001SapoBBQ 👍👍HELLO SIR, I AM A NEW SUBSCRIBER. THANK YOU FOR THIS EXCELLENT VIDEO. FROM MIAMI, FL. 👍💯👍💯👍💯👍
The best 👌
Great video.
A guy taught me your way thanks for the visual
Oh cool. You're welcome 😄
What if you have high blood pressure Sapito blues
My blood pressure is good now
I low boiled mine for 45 min then grilled them came out awesome and faster then just straight grilled.
Sweet. They sure are good
Master 👑
Great video s sapo!!!!
Thanks 😊
Saludos desde Reynosa compadre
Saludos desde Corpus Christi Texas
They look and smell amazing!! Where can I buy these?
HEB grocery in Texas
Sapo bbq all the way. Thanks brotha
💯 best rub and Meat market
I've only seen and Cooked the Lamb ones when I lived in Chicago. Chingon! As the Mexicans say!
Nice. Thanks ☺️👍
Your a great cook good job bro!!
Thanks 😊
You should try putting some flower and deep frying them really good
I did that once and told my wife they were oysters... lmao 😂🤣
@@001SapoBBQ lol
I have a barbecue pit just like that one
Funny I made some of these for a family bbq. Only the old school Mexican elders ate the mojellas they devoured them in minutes lol. They’ve gotten so expensive and hard to find
Sweet. Yeah it's ridiculous how all prices are inflated. Brisket and fajitas are coming down in price at least
Where do you buy them been looking for some
Here I go to HEB, or any Mexican Meat Markets. Where do you live?
What is the best way to cook and finish them if you do not have an outdoor grill ?????
If it's raining and I can't use my pit, I'll just deep fry them.
The oven too believe it or not
How are melleja supposed to taste? I have made them before, but have not been impressed by the taste. I need to figure out what i am doing wrong. One thing i probably screwed up on is that i boiled them for 15 minutes. I am going follow your recipe and try again.
They have a unique flavor like mild pork and fat. Simmer them. Then season with what you like. Smoke indirect and once the fat stops dripping butterfly them and bring closer to the coals and grill until crispy on outside and tender on the inside. Dang now I'm hungry 😂
Thanks Mr Sapo. I tried your recipe sort of. I added butter, onion, garlic powder and fresh cracked pepper to the water. I put the mollejas in for 5 minutes. I then seasoned them with plenty of Fiesta brand fajita seasoning. I grilled them, filleted and kept grilling them. Took them out, then the boss (wife) said they they were not crispy enough. I sliced them all up like fajitas. Put them on aluminum foil and grilled them another 30 minutes. Now wife happy. I think the perfect point is to get them to where they are crispy and no longer chewy. Thanks Sapo. I got a new recipe.
Better don't put salt right??
Just use enough for flavor
Yes sir
So good, long time no taste those!
Thanks 😊 they totally hit the spot
Where did you get that license plate style background?
HalfPriceBanners.com
You can upload a picture you like. I got mesh so the wind can go through it.
@@001SapoBBQ thank you.
I bought my first ones from HEB and went through all the prep steps and ended up with an inedible product. It was almost entirely gristle with just a little meat. The few bites of meat I got were tasty but the majority of the plate was terrible and had to be thrown away. I legitimately think I got the sweetbread trimmings rather than the actual sweetbread meat. I need to find a better source.
That Sux. I squeeze the bags and it I feel hard fat I don't buy it. There's one company that adds chunks of fat and that pisses me off.
That's probably because it's an organ not a meat.
Also, need to see which one you buy, thymus vs pancreas. Different textures.
@@outsiderdf I consider it to be meat. And what I got wasn't edible from HEB. It didn't have any good stuff in it, just the membranes. I got some from a Mexican meat market and it was much better. It still had some membranes I had to cut off but it was actually edible.
@@outsiderdf It didn't say on the package. It just said Mollejas de res and Sweetbreads. It was all membrane though not the actual meaty part like in this video.
Yummm
Great job sapo. Have you done tripas this way. They come out delicious
I tried once. A german guy showed me
Hey Sapoooo🍺🍺🍺🍺
Hey!!!!!
Got a recipe for you to try. Put the moiiejas in a ziplock with a full bottle of Louisianna hot sauce.No more than 30 min or they may fall apart. Everything else you got under control brother. Mango pico goes well with it also.
Okay thanks
😋😎
Where can we get your hat.
citylocs.com/
Thank you
You're welcome 👍
Sorry but that wasn't butterfly cut.... still loved everything about this video
But you know what I did hopefully 🤣
@@001SapoBBQ
Yes great work
mollejitas or whatever you want to call them
I wrap them with aluminum foil first and then I grill them
Great idea. Thanks for sharing
Shout out on your next video please
Simon
La Primera lives lol
😂
I grill mine in butter
When you butterfly, you don’t slice all the way through.
Use the word fillet then. Sorry for the confusion 😃
pig out yeah lol
Ris de veau in French...
My definition of butterflied is completely different than this dudes.
What's the difference dude?
@@001SapoBBQ butterflied is when you cut into it but stop before going all the way thru. And open it up, well, like a butterfly. cut, slice is is all the way thru. im about to cook some Mo Jays in a little bit. Yours looked like they came out pretty good.
Ummm that’s not butterflying! That’s slicing
OMG are you serious 😂
How come you don’t have a beer in your hand 😦
I don't know