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Molleja De Res Recipe

This Molleja De Res Recipe features tender beef sweetbreads grilled until crispy on the outside and creamy on the inside. Finished with fresh chimichurri and lemon, it's a classic Argentine dish that's simple, flavorful, and perfect for grilling.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Argentine
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the Sweetbreads
  • 2 pounds beef sweetbreads mollejas
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • Lemon wedges for serving
For the Chimichurri
  • 1 cup fresh parsley finely chopped
  • 4 garlic cloves minced
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Equipment

  • 1 Large mixing bowl For soaking the sweetbreads
  • 1 Large Pot For blanching
  • 1 Cutting board For trimming and slicing
  • 1 Chef's Knife For removing membranes
  • 1 Grill or Grill Pan For cooking the sweetbreads
  • 1 Mixing Bowl For preparing chimichurri

Method
 

Place the beef sweetbreads in a large bowl and cover completely with cold water. Refrigerate for 8 to 12 hours, changing the water once or twice during soaking.
    Bring a large pot of water to a gentle boil. Add the sweetbreads and blanch for 5 minutes. Transfer immediately to an ice bath and allow them to cool completely.
      Remove the sweetbreads from the ice bath and trim away any membranes, connective tissue, and excess fat using a sharp knife.
        Pat the sweetbreads dry with paper towels. Drizzle with olive oil and season evenly with kosher salt, black pepper, and garlic powder.
          Prepare the chimichurri by combining parsley, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Stir well and set aside.
            Preheat a grill or grill pan to medium-high heat. Grill the sweetbreads for 4 to 5 minutes per side until golden brown and crispy.
              Transfer the cooked sweetbreads to a cutting board and allow them to rest for 5 minutes before slicing.
                Slice and serve with fresh chimichurri and lemon wedges.

                  Notes

                  • Soaking overnight improves both flavor and texture.
                  • Blanching makes trimming much easier.
                  • Pat the sweetbreads completely dry before grilling for better browning.
                  • Avoid overcooking to maintain a tender interior.
                  • Fresh chimichurri adds the traditional Argentine finishing touch.