Sweetbreads with Chimichurri Criollo

  • Serves

    serves 4-6

  • Cook

    1 hour


The key to these sweetbreads is an aggressive char—you want the outside to get super crispy.


  • 1 tsp. kosher salt, plus more to taste
  • 14 cup warm water
  • 12 cup minced oregano
  • 6 tbsp. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1 tbsp. dried oregano
  • 1 tsp. crushed red chile flakes
  • 2 cloves garlic, minced
  • 1 12 lb. sweetbreads, cleaned
  • 2 tbsp. lemon juice, plus wedges


Step 1

Dissolve 1 tsp. salt in warm water in a bowl. Stir in minced oregano, 4 tbsp. oil, the vinegar, dried oregano, chile flakes, and garlic; set chimichurri aside. Heat remaining oil in a 12″ cast-iron skillet over medium; season sweetbreads with salt and cook, flipping once, until slightly charred and cooked through, 25–30 minutes; drizzle with lemon juice. Serve with reserved chimichurri and the lemon wedges.

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