What Part of the Chicken is Mollejas? The Delicious Secret You’re Missing Out On

Ever wondered what those mysterious “mollejas” are on a taco menu? Or maybe you’ve heard your abuela talk about cooking them for special occasions but never really knew what part of the chicken they actually come from? Well, I’m here to pull back the curtain on this delicious but often misunderstood part of chicken anatomy.

As someone who’s been cooking traditional recipes for years. I can tell you that mollejas are one of those foods that might seem intimidating at first but once you try them. you’ll wonder why you waited so long!

What Exactly Are Chicken Mollejas?

Contrary to what the name “sweetbreads” might suggest in English (confusing, right?), mollejas are definitely NOT sweet and definitely NOT bread! When we’re talking about chicken mollejas specifically, we’re referring to the gizzard – that muscular part of a chicken’s digestive system.

The gizzard is essentially a tough muscle that helps birds grind up their food since they don’t have teeth. It’s that last bag of the stomach made of tough muscle tissue. Some preparations also include the neck and heart, though these aren’t technically mollejas.

Why Are They Called Sweetbreads?

I honestly have no idea why they’re called sweetbreads in English! It’s one of those food naming mysteries that makes absolutely no sense The word “mollejas” in Spanish is much more straightforward,

The term “sweetbreads” can actually refer to different parts depending on the animal:

• Thymus (part of the throat)
• Pancreas
• Parotid gland
• Sublingual glands

In chicken, we’re primarily talking about the gizzard.

Mollejas Around the World

Mollejas aren’t just limited to chickens! You can find them in:

• Chickens (most common)
• Turkeys
• Ducks
• Geese
• Lambs
• Calves (veal)
• Pigs
• Cows

In Mexico, chicken mollejas are the most popular and are often prepared as “menudencias” (stews). Different regions have their own preparation methods. For example, in Tlaxcala (a Central-East state in Mexico), chicken mollejas are used to prepare their signature red rice.

The Taste and Texture of Mollejas

If you’ve never tried mollejas before, you might be wondering what you’re getting yourself into. When properly cooked, chicken mollejas have a unique texture that’s firm yet tender. They’re definitely tougher than regular chicken meat, especially when prepared using the quick-fry method.

The taste is distinct and flavorful – much more intense than regular chicken meat. Some people describe it as earthy and rich. The texture can be a bit chewy, but in a satisfying way that makes them perfect for tacos or as a protein-rich addition to soups and stews.

Health Benefits of Mollejas

Mollejas might be an acquired taste for some, but they’re surprisingly nutritious! A single portion can provide:

• 20% of your daily vitamin A
• 20% of your daily niacin
• High amounts of protein
• Essential minerals like iron, zinc, and phosphorus

But a word of caution – they do have a high cholesterol content, so moderation is key. Don’t go overboard with your mollejas consumption if you’re watching your cholesterol levels.

How to Cook Chicken Mollejas

There are several ways to prepare chicken mollejas, but here’s a simple recipe to get you started:

Easy Mexican-Style Mollejas Recipe

Ingredients:

• Chicken mollejas
• 1 clove of garlic
• 1 cup tomato puree
• 2 onions
• 4 jalapeño chiles
• Fresh cilantro
• Salt and pepper to taste

Instructions:

1. Wash the mollejas thoroughly
2. Boil them with one clove of garlic in a pressure cooker for 30 minutes
3. Remove the mollejas from the broth (but keep the broth!)
4. Blend one cup of tomato puree with some of the broth
5. Chop two onions, 4 jalapeño chiles, and a bit of cilantro
6. Fry the chopped vegetables in a pan
7. Add the tomato-broth mixture and let it boil for 5 minutes
8. Add the mollejas and the remaining broth
9. Let everything boil together for 10 more minutes
10. Serve and enjoy!

Spanish-Style Chicken Mollejas

For a Spanish twist, try this approach:

Ingredients:

• 165g chicken mollejas
• 1 Tbsp ajo perejil marinade (garlic and parsley)
• Juice from 1/2 small lemon
• Salt and pepper to taste

Instructions:

1. Cut the mollejas in half
2. Marinate them with the ajo y perejil, salt, pepper, and lemon juice
3. Heat oil in a frying pan
4. Sauté the mollejas until golden brown on each side
5. Optional: When serving, add some extra marinade and a squeeze of lemon juice

Tips for Cooking Mollejas

1. Buying the right mollejas: For the best flavor, buy a whole chicken and remove the gizzards yourself. Pre-removed ones tend to be smaller and less flavorful.

2. Preparation methods: Some people cook mollejas along with the whole bird, while others prefer to cook them separately. Both methods work great!

3. Cooking time: Mollejas can be tough if not cooked properly. They need enough time to become tender – pressure cooking works wonders!

4. Storage: If you’re not cooking them immediately, store fresh mollejas in the coldest part of your refrigerator in an airtight container. For longer storage, wrap them tightly and freeze.

5. Cleaning: Make sure to clean mollejas thoroughly before cooking. Some recipes recommend soaking them in cold water or milk to remove any strong flavors.

Popular Dishes Featuring Mollejas

Mollejas are versatile and can be used in many different dishes:

• Tacos de Mollejas: A special treat in Mexico, these tacos are hard to find but worth seeking out!
• Mollejas Guisadas: A hearty stew perfect for cold nights
• Mollejas Al Ajillo: Sautéed with garlic, herbs, and white wine
• Creamy Mollejas Soufflé: Blended into a creamy mixture and baked
• Mollejas a la Plancha: Grilled to crispy perfection

Are Mollejas Becoming Less Popular?

Sadly, newer generations in Mexico are less familiar with mollejas. Health concerns about cholesterol have contributed to declining interest. Many young people don’t even know they can ask for mollejas at their local butcher!

This is unfortunate because mollejas are not only delicious but also an excellent example of nose-to-tail eating that reduces food waste. In many cultures, using all parts of an animal is traditional and respectful.

Can Vegetarians or Vegans Eat Mollejas?

Nope! Since mollejas are an organ meat, they’re definitely not suitable for vegetarians or vegans. They come from animals, specifically from their digestive system, so they’re firmly in the meat category.

Finding Mollejas

If you’re in Mexico, finding mollejas is relatively easy – just ask at your local butcher shop. In the US and other countries, you might need to visit specialty meat markets or Latino grocers.

Mollejas are typically inexpensive compared to more popular cuts of meat, which makes them a budget-friendly protein option. However, if you’re looking for high-quality, free-range mollejas, you might pay a premium.

Final Thoughts

Chicken mollejas might not be the most glamorous part of the bird, but they’re definitely worth trying if you’re an adventurous eater! They’re nutritious, flavorful, and have a rich culinary history across various cultures.

I remember the first time my grandmother made mollejas for me – I was skeptical at first but ended up loving their unique texture and rich flavor. Now I make them for my own family, continuing the tradition of appreciating all parts of the animals we eat.

And remember – the best foods often come from the most unexpected places. Mollejas are proof that sometimes the humblest parts of an animal can create the most memorable meals.

So next time you’re debating what to do with those chicken gizzards, don’t throw them away! Turn them into delicious mollejas and discover a whole new dimension of chicken that many people are missing out on.

The molleja is the chicken gizzard. In Spanish, “molleja” can also refer to other sweetbreads from different animals, but “molleja de pollo” specifically means the chicken gizzard, which is the muscular part of the chicken’s digestive system used to grind food.

Mollejas, also known as sweetbreads, are the thymus glands of young animals, typically cattle, though they can also come from lambs or pigs. While the term “molleja” can refer to both the thymus and the pancreas, it most commonly refers to the thymus gland, which is found in the neck or throat area and is known for its smooth texture and mild flavor. When cooked, mollejas become tender, juicy, and have a distinctive earthy flavor, often served in dishes like tacos or grilled as a delicacy.

A chicken gizzard is a part of the digestive system, functioning as a muscular “stomach” that grinds food into smaller, digestible pieces. Since chickens lack teeth, they swallow grit and small stones which are then used by the gizzard’s powerful contractions to pulverize tough foods like seeds and insects. The gizzard is located between the crop (a food storage pouch) and the small intestine, and it is considered a part of the “giblets”.