How To Smoke & Grill Crispy Mollejas – Mexican Sweet Breads Recipe – Smokin’ Joe’s Pit BBQ

Byamazingfoodstv


Thank you for watching my how to smoke & grill Crispy Mollejas video. On this video. I smoked up some mollejas on my Yoder YS640 pellet smoker and then I grilled them. This was my first time ever making this South Texas staple and I am hooked on how tasty these mollejas were. I’ll definitely be making this South Texas recipe again! If you have never tried them, I highly recommend you give them a try so you can see how tasty this unique dish is.
Thanks for watching
Smokin’ Joe

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41 Comments

  8. 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 12, 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.

  12. 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

  13. 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.

  20. 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.

  29. 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.

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