Rinse the sweetbreads under cold water. Remove visible fat or membranes carefully. Soak them in water with vinegar for 15 minutes. This helps clean and freshen the flavor before cooking.

Place sweetbreads in a large pot. Cover with water and add salt. Bring to a gentle boil. Cook for about 10 minutes. This step firms them slightly and makes slicing easier later.

Drain the sweetbreads and let them cool slightly. Once cool enough to handle, slice them into medium pieces. Pat them dry using paper towels. Dry pieces brown better in the pan.

Place sliced mollejas in a bowl. Add garlic, black pepper, paprika and cumin. Mix gently so each piece gets coated. Let them rest for 10 minutes to absorb flavors.

Place a skillet over medium heat. Add olive oil and allow it to heat properly. The oil should shimmer slightly but not smoke. This ensures even browning and crisp edges.

Add the seasoned sweetbreads in one layer. Avoid overcrowding the pan. Cook each side for about 4–5 minutes. They should turn golden brown and slightly crispy outside.

Once crispy and cooked through, drizzle fresh lime juice over the mollejas. This brightens the flavor and balances richness. Turn off heat and let rest briefly.

Transfer to a serving platter. Sprinkle fresh chopped parsley on top. Serve hot with your favorite sides. Enjoy the tender inside and crisp outside texture.