When I was a kid growing up in Pearsall my dad often grilled mollejas and I loved them. Unfortunately I was more interested in eating them than watching how he prepared them.

Does anyone have a method they use? Parboiling or not? Thanks amigos.

https://rumbameats.com/lafamilia/sweetbreads-mollejas-tacos/#:~:text=How%20do%20you%20cook%20sweetbreads,5%20minutes%20and%20then%20drain.

Just had this discussion last night at the ranch down in Zapata. Cousin that was grilling par boils them. I don't. Sometimes split a fat piece but just salt and grill. Over Mesquite, of course. Tripas as well

Are we talking eating testicles here?

Long range Ag said:

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Are we talking eating testicles here?

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No.

I sent a WhatsApp to the lodge manager where we fished in Patagonia asking how they prepared them. Here's her reply.

"We cut them in half to make them thinner, and grill them with salt and lot of lemons juice till they get really crispy in the outside."

Sweat glands, (shhh), play along

I soak them overnight in lightly salted water for about 5 mins and change it out in the morning. Simmer in salted water then ice it down immediately. This makes the membrane significantly easier to trim off. Grill until crispy and if you want to get really crazy make some beef tallow tortillas for serving

Pretty sure they taste offal

Eat them like sushi - right off the hoof

I honestly have had the summer sausage looking stuff in a restaurant in McAllen, it was horrible. I think they make a sausage looking mix of the parts and then grill it, when its done cut it up, it wasn't very good

I always boiled mine in salt water and then grill. Thats they way I was taught in San Isidro when I was a kid.

Boil in salted water and some lime juice, slice to reduce thickness. Grill on lower heat until somewhat crispy. Transfer to a foil boat with butter, garlic, and onions and let simmer until liquid is totally reduced.

Another way is to paraboil as above and deep fry, then lightly sautee in butter and garlic.

The deep fried is the best to me, but I am not a great fry cook. But that is my favorite way of eating them.

One-Eyed Fat Man said:

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I sent a WhatsApp to the lodge manager where we fished in Patagonia asking how they prepared them. Here's her reply.

"We cut them in half to make them thinner, and grill them with salt and lot of lemons juice till they get really crispy in the outside."

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Argentineans know what they're doing cooking these. i don't recall ever seeing them preboiled or soaked in any asado.

one of the best things i've ever eaten off the grill

Parboiled and then salted and grilled over mesquite until crispy. Corn tortillas and very hot salsa.

I think the sausage looking stuff that was mentioned above must be machito. I love mollejas, but have never liked machito.

I'll take Cabrito Machitos every time, again, just salt and Mesquite coals. Had some from Borregos that I didn't care as much for, the animal needs to be young, maybe milk fed.

Nick Papageorgio said:

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Parboiled and then salted and grilled over mesquite until crispy. Corn tortillas and very hot salsa.

I think the sausage looking stuff that was mentioned above must be machito. I love mollejas, but have never liked machito.

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My dad used to grill machitos too. I liked them but can see they might be an acquired taste.

On a mature animal, there is a strong flavor, while Cabrito is very mild. My experience other than family and El Rincn del Viejo in Nuevo Laredo cooked cabrito, and mature Borrego down between Guadalajara and Tequila. I guess there could have been some regional cooking differences, I'm not sure. Regardless, nobody I know parboils them except my mother and I'd swear that she boiled all the flavor out then poured it down the drain. IDK.

Man, I loved El Rincon! The gorditas with guac and pico. Everything always tasted better in Mexico.

Gorditas and guac from El Rincon were unbelievable!