Tacos de Buche
Tender, slow-braised pork stomach with a rich, savory depth—a classic Mexican street taco. Served with warm tortillas, onion, cilantro, and a squeeze of lime.
- Total time
- 95 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 2 lbs pork stomach (buche), cleaned and trimmed
- 1 large onion, halved
- 4 whole garlic cloves
- 12 each corn tortillas
- ½ cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
- 1
Place pork stomach in a large pot. Add halved onion, garlic cloves, and enough water to cover by 2 inches.
- 2
Bring to a boil over high heat, then reduce to low and simmer 60–75 minutes until pork is completely tender.
- 3
Remove from heat and let cool 10 minutes in the broth until cool enough to handle.
- 4
Cut pork into thin bite-sized pieces, discarding any tough membrane. Reserve 1 cup of broth.
- 5
Return pork to the pot with reserved broth and simmer over medium-low heat for 5 minutes to warm through.
- 6
Warm tortillas in a skillet over medium heat 30 seconds per side until pliable.
- 7
Fill each tortilla with a spoonful of pork and a little broth. Top with cilantro and serve with lime wedges.
Tools you’ll need
- large pot with lid
- cutting board
- sharp knife
- slotted spoon
- 12-inch skillet
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