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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Beef Tendon
In a large pot, place the beef tendon and cover it with water. Add salt and bring to a boil. Reduce the heat and simmer for about 2 to 3 hours until the tendon is tender. Drain and let cool.
- 2
Cut the Tendon
Once the tendon is cool, cut it into bite-sized pieces.
- 3
Cooking
- 4
Fry the Tendon
In a deep frying pan or pot, heat the vegetable oil over medium-high heat. Once hot, carefully add the seasoned tendon pieces in batches and fry until they are golden brown and crispy, about 3-5 minutes.
- 5
Drain and Serve
Remove the chicharron from the oil and drain on paper towels. Serve hot with lime wedges on the side.
