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Veal Mollejas Tacos

Veal Mollejas Tacos

Smoky, bold, and full of flavor, these veal mollejas tacos are a perfect example of keeping things simple but done right. Bear Mountain ambassador Tony Ramirez layers tender, smoke-kissed mollejas with bright chimichurri and tangy pickled red onions for a taco that hits rich, fresh, and savory all at once. Every component has a purpose, and together they make a seriously crave-worthy bite.

Prep

20 minutes

Cook time

1 hour 10 minutes

Serves

6-8

Steps

  1. Season the veal mollejas generously with Al Frugoni Grilling Salt.
  2. Preheat smoker to 225°F using Bear Mountain Old Fashioned Blend pellets.
  3. Smoke mollejas for 1 hour and finish by searing over direct coals until nicely charred on the outside.
  4. Place sliced red onion, garlic cloves, and peppercorns into a heat-safe glass jar.
  5. In a saucepan, heat vinegar, water, sugar, and salt over medium heat until fully dissolved. Pour hot liquid over onions and let cool to room temperature, then refrigerate for at least 1 hour.
  6. Combine all chimichurri ingredients in a bowl, stirring until fully incorporated.
  7. Refrigerate until ready to use for best flavor.
  8. Assemble tacos with veal, pickled red onions, chimichurri and enjoy!

Ingredients:

  • Bear Mountain BBQ Old Fashioned Pellets
  • Veal mollejas (sweetbreads)
  • Al Frugoni Grilling Salt
  • 1 large red onion, thinly sliced
  • 2 cups white vinegar
  • 2 cups water
  • ⅓ cup cane sugar
  • 2 TBSP sea salt
  • 6 garlic cloves
  • 1 TBSP black peppercorns
  • 2 habaneros, minced
  • 8 garlic cloves, minced
  • 1 small shallot, minced
  • 1 cup parsley, minced
  • 1 cup cilantro, minced
  • Zest and juice of 1 lime
  • 1 TBSP kosher salt
  • 1 TBSP coarse ground black pepper
  • 1 TBSP red pepper flakes
  • ¼ cup red wine vinegar
  • ½ cup olive oil

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Veal Mollejas Tacos

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