The Best Mollejas and Machitos in Texas

beef sweetbreads

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast is leaner and more accessible, while pork belly offers a similar texture.

queso fresco

🥗Healthier: feta cheese

💰Cheaper: cotija cheese

Feta provides a similar tangy flavor, while cotija is often less expensive.

Fire up the Kamado grill for smoking.

Season the mollejas with Bragg's liquid aminos and TXQ rub 956.

Place a pan with water on the grill to block direct heat.

Put the mollejas on the grill to smoke them.

After some time, flip the mollejas and season the other side with TXQ rub 956.

Spritz the mollejas with apple cider vinegar to control flare-ups.

Slice the mollejas in half to help them crisp up better.

Cut the mollejas into about 1-inch thick pieces.

Cook the mollejas until they get a nice color, flipping and seasoning as needed.

Warm the corn tortillas on the grill.

Assemble the tacos by placing the mollejas in the tortillas, adding guacamole and pico de gallo, and squeezing lime juice on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens