Tacos de Buche Recipe
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Category
Main Dish
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Cusine
Mexican
What do you need?
How to make?
Ingredients
2 pork stomachs
6 tablespoons distilled white vinegar
For stewing:
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
For serving and garnishing:
Corn tortillas
Tomatillo sauce
Salsa verde or salsa roja
Freshly made salsa
Finely diced onions and cilantro
Crema
Quarters of lime to squeeze over the tacos
Directions
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. 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. 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. Add the rest of the ingredients for simmering. Fill the pot with water to completely cover the pieces of stomachs by 2 inches. 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. 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.