Fool

Step 1. Prepare the sweetbreads by soaking them in milk for at least 2 hours to remove impurities. Blanch them in simmering salted water for 5 minutes, then immediately transfer to an ice bath.

Step 2. Once cooled, carefully peel away the outer membrane and any excess gristle. Place the sweetbreads between two parchment-lined plates and weight them down with a heavy object in the refrigerator for 1 hour to firm the texture.

Step 3. Slice the pressed sweetbreads into 1-inch nuggets. Season the flour with salt and pepper, then dredge each piece until lightly coated, shaking off the excess.

Step 4. Heat the butter and oil in a large skillet over medium-high heat. Once the butter foams, add the sweetbreads in a single layer.

Step 5. Sear for 3 to 4 minutes per side until deeply golden and crispy. Drain briefly on paper towels.

Step 6. Warm the tortillas on a dry griddle or over an open gas flame until pliable and slightly charred.

Step 7. Assemble the tacos by placing two or three pieces of crispy sweetbread onto each tortilla.

Step 8. Garnish with a spoonful of salsa verde, pickled onions, and a sprinkle of fresh cilantro. Serve immediately with lime wedges.