Mollejas tacos sweetbread tacos Homesick Texan. Mom asked me what Id eaten that day. I was visiting her in Houston, and shes always amused by how much I pack into my belly in such a short amount of time. As I ran down my list, which included enchiladas, tortilla soup, chips and salsa, I mentioned Id had sweetbread tacos. Sweetbread tacos she said. That sounds good My mom has a sweet tooth, and she assumed that sweetbread meant, well, a sweet bread. When I explained to her that sweetbreads arent actually breads, and instead theyre the thymus glands of a cowlets just say she was less than enthused. Now, this is often a common reaction from people when you mention sweetbreads. A strange name, yes, but I reckon its a bit more enticing than calling them cow glands. I myself was afraid to try them until one day several of us were having a fancy French meal in New York, and my friends being far more experienced with sweetbreads than I, assured me that I would like them. And they were correct. Typically, theyre either pan fried or grilled, which gives the meat a crisp bite that yields to a silky center. The flavor is a little minerally and a little earthyif you enjoy fried chicken liver or fried oysters, then youll enjoy sweetbreads. To paraphrase Hugh Acheson, theyre like the worlds best chicken nugget. While they are very popular in France, theyre seen less often on American menus. Though in South Texas, as well as Northern Mexico, theyre very popular. Keep in mind, to make homemade fried tacos that resemble the normal shell to fill after they are fried and shaped follow this method. In small frying pan, heat oil. These tacos are an easy and delicious weeknight meal. So yumWhen driving around the Rio Grande Valley, youll see mollejas, which is how you say sweetbreads in Spanish, at most taquerias. And many South Texas cooks will serve skewers of mollejas along with fajitas, ribs and other meats when they fire up the grill. If youve never cooked with sweetbreads, theres a bit of labor involvednamely soaking them for a few hours to remove some of the blood, and then parboiling them, which helps the membrane and the gristly bits separate from the meat. Also note that theyre highly perishable and need to be cooked within a day of purchasing. After Ive soaked and boiled my sweetbreads, I then marinated them again in a spiced up buttermilk for a few hours for a bit of flavor. Now, in South Texas, mollejas are often grilled but because I dont have an outdoor space, I pan fry mine instead. To ensure an extra crisp shell, I lightly dredge them in flour before cooking. How To Make Puffy Tacos VideoA lack of a grill, however, does not make them less flavorful. And once theyre cooked, when you take a bite youll see that all that work was worth it. To serve, I like to scoop them into warm tortillas, top them with pico de gallo and sour cream. They make for a fine taco and a rich one too, as mollejas are not a lean meat. Im still not sure if I can get my mom to try mollejas. But if youre an adventurous eater or craving a taste of South Texas, then I highly recommend them. Original tacos were a little different than the Ushaped tortillas invented by entrepreneur Glen Bell of Taco Bell. The real deal begins with a ball. Sweetbreads may not be sweet, but they sure are delectable. Mollejas tacos sweetbread tacosIngredients 1 pound veal sweetbreads. Pinch of cayenne. Warm tortillas, pico de gallo and sour cream for serving. Instructions Place the sweetbreads in a sealable container, cover with cold water, and soak for at least 2 hours. Discard the soaking water and place the sweetbreads into a pot large enough to hold them. Cover with cold water and bring to a boil. Allow the sweetbreads to cook until they are white and puffy, about 5 minutes. Drain sweetbreads in a colander and then place in a bowl with ice water to stop them from cooking. Take the cooked sweetbreads and pat dry with a paper towel. Youll see a thin membrane, which you need to peel off of the meat. Chop off any gristly bits and then chop the sweetbreads into 1 inch sized pieces. In a sealable container, place the chopped and cleaned sweetbreads and cover with the buttermilk, jalapeo, garlic and cumin. Soak for at least 2 hours. Drain and rinse the sweetbreads. Sfouf Recipe Lebanese here. Mix together the flour, salt, black pepper and cayenne. Taste and adjust seasonings. Lightly sprinkle the sweetbreads with salt and pepper and then dredge into the flour. In a large skillet on medium low, heat up the butter. Add the floured sweetbreads and cook on each side until lightly browned and crisp, about 5 minutes. Serve with warm tortillas, pico de gallo and sour cream. Puffy-Taco-1-680.jpg' alt='How To Make Puffy Tacos' title='How To Make Puffy Tacos' />Yield 4 servings. Notes Sweetbreads are highly perishable and need to be cooked within a day of purchasing. Once cooked, however, they can keep in the refrigerator for a couple of days. Author Lisa Fain. HOMESICKTEXAN. COMPRINT RECIPE. I dont know what I hate more when I finish my taco or when I finish my margarita. Both are equally depressing, which is why in this case I just went with a beer. Learn how to make tortillas with this flour tortilla recipe and video A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including. Food Network has 50 tacos for 50 states. Find out which restaurants serve the best Mexican tacos in the country, state by state, from Food Network. Three hungry writers hit the trucks, taqueras, and streets to track down the tastiest tacos in the Valley. What they foundthese 50 varied. The new 2017 edition How to eat cheap in Tulsa every day of the week. Stop by Tacos A Go Go taqueria for some great tacos made from scratch We have been serving breakfast tacos in Houston since 2006 at The Heights and Midtown.