Thank you for watching my Mollejas video. If you enjoyed this recipe, check out this South Texas favorite, Carne Guisada video next. ruclips.net/video/aoJla5WiR_A/видео.html&si=EnSIkaIECMiOmarE
Not sure of it was mentioned yet but alot of times we boil them first or cook them wrapped in foil on the pit. Once they're cooked you slice and season them, this gives them enough texture so you avoid their tendency to fall through the grates. Let them smoke for a couple hours til he outside crisps and you see all that grease foaming on the surface. Great vid as always!
I love me some good sweet breads. I saw a recipe from Surfin Sapo where he made mummified mollejas.. grilled mollejas wrapped in bacon. They are the bomb.
I knew carne guisada and pan de campo were from South Texas, but I didn't know mollejas were too. I learned something new today! I grew up in South Texas (and HEB) now living in North Texas. On the other hand, I've never seen a salsa like that with tomatillos, tomatoes, and avocado. Very interesting.
Great cook Joe! I love mollejas but theyre hard to get out here in CA. I prep them similar by butterflying the thick ones, then i will simmer them low in Modelo, lime, onion, and garlic for about 45min. Then season with SPG and cook directly over charcoal on the weber to get them some char and color. Once they look good i will move them indirect and finish them wrapped in foil until tender.
For a minute there I thought I was an episode of Bizzare Foods with Andrew Zimmern 😳. I always enjoy seeing your take on recipes even if it's too exotic for me. 👍
I like to roast them in the oven at 350° F in a roasting pan covered with foil for 30 to 45 minutes. Par-cooking them first makes them easier to grill without them getting scorched because they do take some time to get tender and rendered. After they cool I will split them in half and season with salt and pepper. Then they go onto the mesquite fired grill until the fat renders and they are a nice dark golden brown. Crispy on the outside and tender on the inside. Best tacos ever!
I've been cooking mojellas for years. I've found it's best to place them straight over moderately hot coals with out any seasoning. Then as the outer membrane starts to get a little brown, cut the mojellas in 1/2 and season with lemon pepper. Place the freshly cut and seasoned side down over the coals until it starts to get that mallard reaction. Once again pull, cut in 1\2, season and back over the coals. Continue the process until the mojellas are about finger width, at this point they should have a nice reddish brown color and the rendered fat should be visibly bubbling. What you end up with is crispy on the outside, soft on the inside. I recommend white corn tortillas topped with pico de Gallo and avocado. If you ever find yourself in Laredo I'll show you how it's done.
ArnieTex is great! Been following him a while now. When I lived just East of Laredo, we always had mollejas on thr parilla with costillas, fajitas, sausage. We had grilled meat almost every night. We used to go to Narvaez meat market in Laredo and buy meat several times a week, and there was plenty of mesquite lenia to grill with. It was the best food of my whole life.
He said "I'm nervous about eating these" 🤣 Fortunately I ate them when someone else cooked them so I knew they would taste great but yeah, seeing them raw can make you question things! Awesome meat tho glad you enjoyed them and nice job!
Love this video brother! I love sweetbreads and have cooked many times over my career but never on a pit…did you soak these first? Man these looked like they turned out like new money!
Im glad you made a video about this. I've been tempted to try this, but I've never done it either. Interested in your technique and thoughts. Happy Cooking!
Im so glad you ate some straight up, they looked amazing. But the tacos looked killer too. I get folks being squeamish with things like this or mountain oysters, etc, but once you try them, you can easily get addicted.
Nice video I cook them over open fire season both sides once they swell up I turn them sideways and cut in half and season again back on fire and repeat steps until they get thin and there done.
Dang Joe...this looks crazy delicious. I'm pretty sure we got this in Trinidad but called by a different name...and we'll only get this by the butchers not at the regular grocery store. Thanks for sharing my brother. Cheers 👍✌️🍻🇹🇹🇺🇸
Very interesting! I’ve always heard of sweetbreads but never tried them. I’m typically not too keen on organ meat but I’ll usually try anything once. How long did you boil the veggies for the salsa? That salsa looks amazing!
The end product looks good, but man, the raw product looks nasty, I'm not a big fan of tripa, so I doubt I'd like that stuff, but I'm always down to try something new, might have to go heb and grab some
They are great deep fried as well. We usually boil them first and cut into strips. You can fry them battered like chicken strips or naked. They're awesome both ways in a taco with guacamole and Pico.
Great job Joe, those mollejas are such a. treat and delicious, thanks fir the mentions brother, God bless.
Thank you for watching my Mollejas video. If you enjoyed this recipe, check out this South Texas favorite, Carne Guisada video next. ruclips.net/video/aoJla5WiR_A/видео.html&si=EnSIkaIECMiOmarE
Not sure of it was mentioned yet but alot of times we boil them first or cook them wrapped in foil on the pit. Once they're cooked you slice and season them, this gives them enough texture so you avoid their tendency to fall through the grates. Let them smoke for a couple hours til he outside crisps and you see all that grease foaming on the surface. Great vid as always!
ArnieTex! Shout out from Brownsville!
Mollejas and a cold beer......now that's home to me!!!!!!
I love me some good sweet breads. I saw a recipe from Surfin Sapo where he made mummified mollejas.. grilled mollejas wrapped in bacon. They are the bomb.
One of my favorites. When done right it's hard to beat that crispy crunchy punch of a grilles molleja.
I spent 15 years in Brownsville. This was among the many discoveries. Every time I grilled I included mollejas. Back in EPTX, they're hard to find.
That's a staple in every backyard in SOTX!
Awesome job Joe!! I’m from mission Tx south Tx, Great job!! 🙌🏽
I never tried them I’m south Texas boy I will be trying them
This might be one of my favorite videos you’ve made! These tacos looked stellar and that salsa looks 🔥🔥🔥 I can’t wait to try this myself.
Offal cuts are really good eating. That looks great. Cheers, Joe! 👍👍✌️
These are my favorite tacos. I'm thinking it's the texture or the memories I have when I first tried them. They're extremely good.
Hell yea those look killer and thanks for the shout out brother !!!
I knew carne guisada and pan de campo were from South Texas, but I didn't know mollejas were too. I learned something new today! I grew up in South Texas (and HEB) now living in North Texas. On the other hand, I've never seen a salsa like that with tomatillos, tomatoes, and avocado. Very interesting.
Looking good Smokin’ Joe! Thanks for sharing. I have to try this!
Every part of the cow is delicious if cooked by Smokin’ Joe!
Just like the Plains Indians you use the entire buffalo. Nothing goes to waste!
Looks mouth watering
I boil mine alsoft and air fry they are soo good with guacamole
Great cook Joe! I love mollejas but theyre hard to get out here in CA. I prep them similar by butterflying the thick ones, then i will simmer them low in Modelo, lime, onion, and garlic for about 45min. Then season with SPG and cook directly over charcoal on the weber to get them some char and color. Once they look good i will move them indirect and finish them wrapped in foil until tender.
What is SPG?
Salt, Pepper & Garlic
That sounds delicious. Thanks for watching 👍
Oh hell yeah! Just in time for breakfast.
For a minute there I thought I was an episode of Bizzare Foods with Andrew Zimmern 😳. I always enjoy seeing your take on recipes even if it's too exotic for me. 👍
I like to roast them in the oven at 350° F in a roasting pan covered with foil for 30 to 45 minutes. Par-cooking them first makes them easier to grill without them getting scorched because they do take some time to get tender and rendered. After they cool I will split them in half and season with salt and pepper. Then they go onto the mesquite fired grill until the fat renders and they are a nice dark golden brown. Crispy on the outside and tender on the inside. Best tacos ever!
I've been cooking mojellas for years. I've found it's best to place them straight over moderately hot coals with out any seasoning. Then as the outer membrane starts to get a little brown, cut the mojellas in 1/2 and season with lemon pepper. Place the freshly cut and seasoned side down over the coals until it starts to get that mallard reaction. Once again pull, cut in 1\2, season and back over the coals. Continue the process until the mojellas are about finger width, at this point they should have a nice reddish brown color and the rendered fat should be visibly bubbling. What you end up with is crispy on the outside, soft on the inside. I recommend white corn tortillas topped with pico de Gallo and avocado. If you ever find yourself in Laredo I'll show you how it's done.
Sounds delicious 🤘
Tasty thumbnail
*Slaps knee*
Whooooo-Wheeeee!!!
Great video! Your description alone makes me want to try it, and it looks fantastic too👍😊
As a kid I hated them but as an adult love them never wrapped them but that’s a good idea they cook in there own juices I’m have to try it
ArnieTex is great! Been following him a while now. When I lived just East of Laredo, we always had mollejas on thr parilla with costillas, fajitas, sausage. We had grilled meat almost every night. We used to go to Narvaez meat market in Laredo and buy meat several times a week, and there was plenty of mesquite lenia to grill with. It was the best food of my whole life.
Oh snap! 😅Next bbq, I am smoking/grilling mollejas! They look so good man! 😛😛😛
Thanks bro. 👍
He said "I'm nervous about eating these" 🤣 Fortunately I ate them when someone else cooked them so I knew they would taste great but yeah, seeing them raw can make you question things! Awesome meat tho glad you enjoyed them and nice job!
It looked fantastic Joe but not sure I'm ready to try it. Loved the video though!
Awesome Joe
Wow, that looks fantastic. Going to try it while I still have an HEB available.
Hello from Russia, i like your chanel, cooked 16 years, in restoration🎉😊❤
Love this video brother! I love sweetbreads and have cooked many times over my career but never on a pit…did you soak these first? Man these looked like they turned out like new money!
Never heard of that, but it looks great!
I've grilled them before with some mesquite charcoal and they come out delicious with just salt and pepper 🤤🤤
Im glad you made a video about this. I've been tempted to try this, but I've never done it either. Interested in your technique and thoughts. Happy Cooking!
Alright!!!
MAN I WISH I WAS YOUR NEIGHBOR SO I COULD TRY ALL THIS FANTASTIC FOOD YOU MAKE
Much improved over the old Hawk missiles from back in the day
Im so glad you ate some straight up, they looked amazing. But the tacos looked killer too. I get folks being squeamish with things like this or mountain oysters, etc, but once you try them, you can easily get addicted.
Everyone gets a grilling machine! LOL
Been wanting to try these , where did you find them? I checked Sams , was thinking maybe Coronado meats.
Nice video I cook them over open fire season both sides once they swell up I turn them sideways and cut in half and season again back on fire and repeat steps until they get thin and there done.
My first time eating mollejas my Mexican friend told me they were Mexican Lobsters. I was instantly hooked?
Se miran bien ricas esas moyejas. Yo miro sus videos. Porke me encanta el brisket gracias
Gracias y saludos Carlos. 👍
Where in el paso did you find them?
Zekes Meat Market on Alameda 👍
Sapo BBQ makes these all the time, been wanting to try them for years but can’t find them here in central Cali, yours look fire too though 🤙🏼
Hijole that looks good but i think I’ll take a cheeseburger instead lol lol lol
Shout out to Eric! Representing Carrizo, Asherton, and Crystal City!
Dang Joe...this looks crazy delicious. I'm pretty sure we got this in Trinidad but called by a different name...and we'll only get this by the butchers not at the regular grocery store. Thanks for sharing my brother. Cheers 👍✌️🍻🇹🇹🇺🇸
Very interesting! I’ve always heard of sweetbreads but never tried them. I’m typically not too keen on organ meat but I’ll usually try anything once. How long did you boil the veggies for the salsa? That salsa looks amazing!
Very Yummy 🎉🎉🎉🎉
My first thought was "You're making sweet bread with guts?" Interesting. 😁
Mollejas are LIT try tripas on the pellet smoker hot and fast
We’re you get these ? There’s a few recipes I want to try with sweet beads
Crispy Mollejas make some of the best tacos. You can also boil them and then crisp them up on the grill.
Joe does the texture still remind you of other organ meat or is it not mushy?
The texture is like buche but more tender.
If you cook them longer they lose that mushy texture on the inside and have the consistency similar to lobster.
@@rozd618 That's cool to know. One of the reasons I do not like organ meat is because of that mushy texture.
The end product looks good, but man, the raw product looks nasty, I'm not a big fan of tripa, so I doubt I'd like that stuff, but I'm always down to try something new, might have to go heb and grab some
What's up? So glad I went to Culinary College Sweet Breads is BEAUTIFUL name for eating animal organs
Wow... I got Joe's number from smoking. Joe's pit barbecue and he invited me to text him lucky me.
My concern is who showed you all these recipes or how can I trust what your telling me is the factz
I'm not a fan of organ meat... Do they have that taste...???
and now they’ll just keep getting more expensive 😞
Thank you for not boiling them. Now try machitos.
Joe,would these stand well up to being deep fried or no?
They are great deep fried as well. We usually boil them first and cut into strips. You can fry them battered like chicken strips or naked. They're awesome both ways in a taco with guacamole and Pico.