Mollejas are a popular dish in Latin American cuisine, particularly in Argentina, Chile, and Mexico. They are also known as sweetbreads and are typically made from the thymus or pancreas glands of young calves or lambs.
Mollejas have a delicate flavor and a smooth, slightly creamy texture. They can be prepared in a variety of ways, including grilling, frying, or braising. In Argentina, they are often grilled and served with chimichurri sauce, while in Mexico they are often breaded and fried.
Mollejas are considered a delicacy in many countries and are often enjoyed at special occasions or as a special treat. They are a good source of protein and are high in vitamins and minerals such as iron and vitamin C.
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