Spicy Cumin Beef Tendon Skewers

Like gizzards, this one is a tricky one. Raw tendons are tough and unforgiving, and you practically have to force them onto skewers. Plus, you’ll need to simmer them for far longer than you think to tenderize these gelatinous cubes, before dousing them with spices continuously so the cumin and chili powder sticks. But if you do it right, you end up with a burst of flavor, a crunchy, crispy surface, and a tender, gelatinous bite.