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Add the tamarind jelly, garlic in a small sauce pan over medium heat, until jelly has dissolved.
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If the jelly has trouble dissolving add a small amount of water just to help it along.
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Remove from heat and add tequila and lime juice.
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Rinse the mollejas (sweetbreads) under cold running water, drain and blot dry with paper towels.
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Remove as much of the connective tissue as you can for easier grilling.
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You can butterfly or grill whole.
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Season with salt and pepper and brush with glaze.
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Cook on grill or cast iron skillet, basting with glaze as needed.
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Serve with warm corn torillas, splash of lime, queso, salsa and a cold beer.