How to Cook Sweetbreads (Mollejas)

Perfectly: Crispy Outside, Tender Inside

 

Sweetbreads, known as mollejas in Argentina, are one of the culinary world’s best-kept secrets. These delicate, creamy cuts (usually from the thymus gland of veal or lamb) can transform into something truly extraordinary with the right method. Whether you’re preparing them for an asado, a gourmet dinner, or simply want to explore the world of offal, this guide will walk you through how to cook sweetbreads to perfection: crisp on the outside, buttery soft on the inside.

1. What Are the Best Sweetbreads to Buy?

"Best sweetbreads for grilling"

Choose thymus sweetbreads (also called heart sweetbreads): These are superior in texture and flavour compared to pancreas sweetbreads. They’re not often available in supermarkets.

Look for freshness: Quality sweetbreads should be plump, ivory-coloured and odourless. 

 

2. Blanching Sweetbreads: The Secret to Texture

"How to prepare sweetbreads before cooking"

Blanching is essential, it tightens the structure and removes impurities, setting the stage for that crispy golden crust.

Create a poaching base: In a saucepan, combine cold water, sea salt, bay leaves, thyme, and a crushed garlic clove.

Bring to a boil: Add the sweetbreads and heat until the water reaches a gentle boil.

Simmer for 10–15 minutes: They should firm up without overcooking.

Cool and drain: Let them rest on a wire rack or plate to stop the cooking process.

3. Pressing: The Key to Creamy Sweetbreads

"How to get crispy sweetbreads"

After blanching, pressing helps remove moisture, giving you that silky middle and a crisp outer crust.

Wrap in tea towels or kitchen paper.

Place a weight on top: Use a cast-iron pan or stack of books.

Press for 30–45 minutes.

Why it matters: It removes internal moisture that would otherwise steam the sweetbreads while cooking, ruining the texture.

 

4. How to Cook Sweetbreads: Grilled or Pan-Fried

"How to grill mollejas", "pan-fried sweetbreads recipe"

This is where the magic happens.

Preheat grill or heavy pan: You want it smoking hot.

Season and oil: Lightly coat with olive oil, then season generously with sea salt and black pepper.

Sear 2–3 minutes per side:

On the grill, place directly over the heat for a charred crust.

In a pan, use butter or oil and baste with the hot fat.

Rest for 2–3 minutes before slicing, this helps retain juices.

5. Serving Sweetbreads: Tips for Plating and Flavour

"How to serve sweetbreads", "what to eat with mollejas"

Slice thick: 1 to 1.5 cm slices preserve the creamy interior.

Add freshness: Garnish with parsley, a squeeze of lemon, or even chimichurri.

Perfect pairings: Serve with grilled vegetables, fresh green salad, or rustic bread.

Final Tips for Cooking the Best Sweetbreads

Don’t rush: Each stage, blanching, pressing, searing, is essential.

Make it your own: Try a balsamic glaze, Dijon mustard, or a dusting of smoked paprika to elevate the flavour. Why not to mentioned Chimichurri?

Trust the method: With care and attention, sweetbreads become a luxurious centrepiece, crunchy, creamy, and unforgettable.

 

Ready to Try This at Home?

Whether you're an asado enthusiast or a curious foodie, mastering how to cook mollejas is a must. Share your sweetbread creations with us on Instagram using #CasaArgentinaMollejas, we’d love to see your perfect crisp-and-creamy results.