Grilled Sweetbread Volcanoes with Molcajete Salsa by Munchieslabs

Ingredients

• 500g (1.1 lb) beef sweetbreads, cleaned and trimmed
• 200g (7 oz) oaxaca or mozzarella cheese, shredded
• 4 tomatillos, husked and rinsed
• 2 habanero peppers
• 1/2 cup (120ml) lager beer
• 1 tsp sea salt

Instructions

1. Prepare the grill for high-heat direct cooking.
2. Place tomatillos and habaneros on the grill grate and char until skins are blackened and flesh is soft, about 6-8 minutes.
3. Transfer charred vegetables to a molcajete or mortar, add sea salt and beer, then grind into a rustic, chunky salsa.
4. Sear the cleaned sweetbreads over high heat for 3-4 minutes per side until deeply golden and crispy.
5. Top the seared sweetbreads with a generous amount of shredded cheese and cover the grill for 1-2 minutes until the cheese is fully melted and bubbling.
6. Serve the sweetbread volcanoes immediately, topped with a spoonful of the fire-roasted molcajete salsa.