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Beef Sweetbreads Tacos
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. An intense Mexican experience featuring veal sweetbreads seared to a crisp yet tender perfection, nestled within handmade corn tortillas.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1Put the clams in a bowl of cold water for 5 minutes, then drain.
- 2Add the molyogs, 1/4 onion, garlic, bay leaf, and enough water to cover to a pot and mix until evenly combined. Bring to a boil, then cook for 15 minutes until the molyogs set and change colour to light beige.
- 3Remove the mussels, and keep some of the liquid. Leave them to cool slightly, then remove the outer shell and cut into small pieces.
Nutrition
- Calories
- 66
- Protein
- 2.6g
- Carbs
- 10.5g
Chef tips
Add chilli for extra heat. Chicken breast can replace sweetbreads if needed.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. An intense Mexican experience featuring veal sweetbreads seared to a crisp yet tender perfection, nestled within handmade corn tortillas.