Hey there! Today, we’re tackling a cut that might be new to some of you, but trust me, it’s a game-changer on the grill. I’m talking about mollejas, an achura also known as sweetbreads. Don’t let the name fool you – these aren’t sweet and they’re definitely not bread. 

What Are Sweetbreads?

What are sweetbreads, exactly? They’re actually the thymus gland of the cow, and in Argentina, we consider them a true delicacy.

But here’s where it gets interesting – there are actually two types of sweetbreads you might come across:

1. Molleja de corazón (Heart sweetbreads): These are found near the cow’s heart. They’re generally rounder, less fatty, and many consider them the more refined option. They have a denser texture and a richer taste.
2. Molleja de cuello (Neck sweetbreads): These come from the neck area as the name suggests. They’re typically a bit fattier, with a distinct line of fat running through the middle.

Both types are delicious, and I often recommend trying both to see which you prefer. The heart sweetbreads are often praised for their more intense flavor, while the neck sweetbreads offer a mix of lean meat and flavorful fat.

Shall I show you how to grill them?

Why Molleja?

First off, why should you even bother with molleja? Well, let me tell you – the taste and texture are unlike anything else you’ve had on the grill. 

It’s rich, it’s buttery, and when cooked right, it practically melts in your mouth. Plus, it contains nutrients like vitamin B12, iron, and zinc. It’s like the caviar of the cow, but way more affordable!

Preparing Your Molleja

Alright, let’s get down to business and choose a molleja for your Argentine asado. Here’s what you need to know:

1. Choosing your molleja: Look for pale pink pieces and firm to the touch. Avoid any that have a strong smell or discoloration.
2. Cleaning: Rinse your molleja under cold water and pat dry with paper towels. Some folks like to soak them in milk for a few hours to mellow out the flavor, but I find it unnecessary if you’ve got fresh molleja.
3. Trimming: Remove any visible fatty bits or membranes. Don’t go overboard, though – some of that fat is what gives molleja its amazing flavor and texture.

Grilling Your Molleja

Now for the fun part – let’s fire up that grill!

1. Heat: You want your grill nice and hot. We’re talking medium-high heat here, where you can hold your hand over the grill for about 3-4 seconds before it gets too hot.
2. Seasoning: Keep it simple! A generous sprinkle of coarse salt is all you need. Trust me, you want to let the natural flavor of the molleja shine.
3. Grilling time: Place your molleja on the grill and let it cook for about 3-4 minutes on each side. You’re looking for a nice golden-brown color and a crispy exterior.
4. The squeeze: Here’s the secret weapon – lemon juice. About halfway through cooking, give your molleja a good squeeze of fresh lemon. This adds a zesty kick and helps crisp up the outside even more.
5. Resting: Once they’re done, let your molleja rest for a few minutes. This helps the juices redistribute and makes for an even tastier bite.

Serving Your Molleja

Alright, the moment of truth has arrived! Slice your molleja into bite-sized pieces and serve them up hot. I like to give them one final sprinkle of salt and another squeeze of lemon right before serving.

Pro tip: Serve your molleja with a simple chimichurri sauce on the side. The fresh, herby flavors perfectly match the rich, crispy molleja.

Final Thoughts

I know molleja might sound a bit adventurous if you’re not used to it. But trust me, once you try it, you’ll wonder why you haven’t been grilling them as part of your Argentine asado all along. 

So next time you’re firing up the grill, give molleja a shot. Your taste buds will thank you, and you’ll be grilling like a true Argentine in no time.