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Veal Sweetbreads “Mollejas” with Salsa Mexicana

Prep Time:
35 mins.
Cook Time:
15 mins.


  • 1 pound veal sweetbreads
  • 8 flour tortillas
Spice Rub
  • 1 teaspoon garlic, granulated or powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground ancho powder
  • 1/4 teaspoon sugar
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
Salsa Mexicana
  • 6 ripe tomatoes, diced
  • 1 medium white onion, diced
  • 2 serrano chiles, chopped
  • 1/2 cup cilantro, chopped
  • Salt, as needed
  • 2 limes, cut into wedges


  1. Cover veal sweetbreads in cold water and simmer for about 20 minutes until the sweetbreads cook and they look white and puffy. Let cool for 10 to 15 minutes.
  2. While sweetbreads cook combine rub ingredients and set aside.
  3. Also make Salsa Mexicana by mixing all ingredients and set aside.
  4. Once sweetbreads have cooled, peel off the thin membrane on the top. Cover sweetbreads generously with rub mixture.
  5. Preheat grill to 350°F. When ready, grill sweetbreads for about 10 minutes, rotating every few minutes. Butterfly and finish on high heat for another 5 minutes to char and bring out the flavor.
  6. Slice sweetbreads and serve with tortillas and Salsa Mexicana. Garnish with lime.

Source: Catelli Brothers