Sweetbreads are a gourmet delicacy that can be grilled, fried, or in stews. This sweetbreads recipe is for making some delicious Mexican street-style tacos.
- 2 lb. Sweetbreads
- 1/4 onion
- 2 garlic cloves
- 1 bay leaf
- 4 tablespoons of oil of your choice
- salt to taste
- For the tacos:
- 8 corn tortillas
- 1/2 white onion, chopped
- 1/2 cup cilantro, chopped
- you salsa of choice
- 4 lime wedges
Place the sweetbreads in a bowl and cover them with fresh water. Let them rest for 5 minutes and then drain.
Precook the sweetbreads in a saucepan, pot or large skillet with the water, the 1/4 onion, garlic cloves, and bay leaf over medium heat. Use enough water so that the sweetbreads are covered.
Bring to a boil and then reduce the heat to simmer for about 15 minutes, until the skin of the sweetbreads looks firm and its color has changed from pink to a pale beige.
Remove from the saucepan and reserve some of the cooking liquid. Allow the sweetbreads to cool and remove the outer membrane.
For any sweetbreads that are too thick, cut them in half by slicing lengthwise, then proceed to chop them into small bite-size pieces.
Heat the oil in a large skillet. Once the oil is hot, add the chopped sweetbreads and stir-fry them until the outer skin is golden. Add salt as needed.
In the same skillet, warm the tortillas, adding a couple of tablespoons of cooking broth on them. This softens the tortillas and infuses them with flavor. Do not overcook the tortillas - this can cause them to break.
To serve, divide the meat among the tortillas, top them with chopped onion, favorite salsa, and cilantro. Serve with lime wedges.