Tacos De Buche (Pork Stomach Tacos) Recipe

Name: Tacos De Buche (Pork Stomach Tacos) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork stomachs; 6 tablespoons distilled white vinegar; 1 onion, roughly chopped; 4 garlic cloves, smashed; 1 tablespoon dried Mexican oregano; 2 bay leaves; 2 chilies ancho; 2 jalapenos; 3 tablespoons soy sauce or Worcestershire sauce; 1 teaspoon salt, plus more to taste; Corn tortillas; Tomatillo sauce; Salsa verde or salsa roja; Freshly made salsa; Finely diced onions and cilantro; Crema (Mexican sour cream); Quarters of lime to squeeze over the tacos

Servings: persons

2 pork stomachs
6 tablespoons distilled white vinegar
1 onion, roughly chopped
4 garlic cloves, smashed
1 tablespoon dried Mexican oregano
2 bay leaves
2 chilies ancho
2 jalapenos
3 tablespoons soy sauce or Worcestershire sauce
1 teaspoon salt, plus more to taste
Corn tortillas
Tomatillo sauce
Salsa verde or salsa roja
Freshly made salsa
Finely diced onions and cilantro
Crema (Mexican sour cream)
Quarters of lime to squeeze over the tacos

1
Rinse the stomachs in cold water. Place the stomachs in a large bowl and add 3 tablespoons of white vinegar. Wash the stomachs in the water and vinegar by vigorously rubbing the folds of the stomachs against one another. Rinse and repeat.
2
In the meantime, bring a pot of water to boil. Place the pre-washed stomachs in the water and boil for 5 minutes, until the water turns white and cloudy and scum rises to the top. Remove the stomachs from the dirty water and rinse them again under cold running water.
3
Let the stomachs cool for a minute or so. Chop the stomach into 1/4-inch squares and place them into a medium soup pot.
4
Add the rest of the ingredients for simmering. Fill the pot with water to completely cover the pieces of stomachs by 2 inches.
5
Simmer for 3 to 4 hours, until the pieces of stomachs are tender. Every half hour or so, monitor the pot to make sure that the water hasn't boiled all the way down, adding more water as necessary. Towards the end, taste a piece of the stomach and adjust the salt as needed. Remember that you'll be serving the stomach with plenty of garnishes, so it needs to be aggressively flavored but not too salty.
6
Serve with your choice of tortillas and garnishes. Leftovers may be kept in the refrigerator for up to a week and reheated. Freeze for longer storage.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pork stomachs, 6 tablespoons distilled white vinegar, 1 onion, roughly chopped, 4 garlic cloves, smashed, and more.

Yes, Tacos De Buche (Pork Stomach Tacos) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!