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.
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Smokin’ Joe
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Se miran bien ricas esas moyejas. Yo miro sus videos. Porke me encanta el brisket gracias
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!
Awesome Joe
That's a staple in every backyard in SOTX!
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 🤙🏼
I've grilled them before with some mesquite charcoal and they come out delicious with just salt and pepper 🤤🤤
Great video! Your description alone makes me want to try it, and it looks fantastic too👍😊
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.
Been wanting to try these , where did you find them? I checked Sams , was thinking maybe Coronado meats.
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.
Never heard of that, but it looks great!
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
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.
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!
I'm not a fan of organ meat… Do they have that taste…???
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!
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.
Thank you for watching my Mollejas video. If you enjoyed this recipe, check out this South Texas favorite, Carne Guisada video next. https://youtube.com/watch?v=aoJla5WiR_A&si=EnSIkaIECMiOmarE
Joe does the texture still remind you of other organ meat or is it not mushy?
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.
Hell yea those look killer and thanks for the shout out brother !!!
It looked fantastic Joe but not sure I'm ready to try it. Loved the video though!
My first thought was "You're making sweet bread with guts?" Interesting. 😁
Joe,would these stand well up to being deep fried or no?
Crispy Mollejas make some of the best tacos. You can also boil them and then crisp them up on the grill.
Offal cuts are really good eating. That looks great. Cheers, Joe! 👍👍✌️
Looking good Smokin’ Joe! Thanks for sharing. I have to try this!
MAN I WISH I WAS YOUR NEIGHBOR SO I COULD TRY ALL THIS FANTASTIC FOOD YOU MAKE
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.
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 👍✌️🍻🇹🇹🇺🇸
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. 👍
Hijole that looks good but i think I’ll take a cheeseburger instead lol lol lol
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.
What's up? So glad I went to Culinary College Sweet Breads is BEAUTIFUL name for eating animal organs
Mollejas and a cold beer……now that's home to me!!!!!!
Oh hell yeah! Just in time for breakfast.
Where in el paso did you find them?
Looks great! Thanks for sharing.
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!
Hello from Russia, i like your chanel, cooked 16 years, in restoration🎉😊❤
Looks mouth watering