Add the tamarind jelly, garlic in a small sauce pan over medium heat, until jelly has dissolved.

If the jelly has trouble dissolving add a small amount of water just to help it along.

Remove from heat and add tequila and lime juice.

Rinse the mollejas (sweetbreads) under cold running water, drain and blot dry with paper towels.

Remove as much of the connective tissue as you can for easier grilling.

You can butterfly or grill whole.

Season with salt and pepper and brush with glaze.

Cook on grill or cast iron skillet, basting with glaze as needed.

Serve with warm corn torillas, splash of lime, queso, salsa and a cold beer.