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Grilled Cow's Udder Tacos

Name: Grilled Cow's Udder Tacos
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Cuisine: Mexican
Ingredients: 12 Corn tortillas; 2 Serrano chilli; 1 White onion; 1 bunch Coriander; 1 tbsp Salt; 4 Lime; 1 tsp Dried oregano; 2 tbsp Lard; 600 g Cow's udder; 6 Tomatillos

120 min (30 prep + 90 cook) Medium 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 30 Mar 2026

Griddled cow's udder in a corn tortilla. A classic of Mexico City's after-hours taco stands.

About this recipe

Grilled cow's udder tacos - a hidden gem of Mexico City's late-night taqueria scene. The udder is slow-cooked until tender, then griddled with lard until crispy outside and juicy within. Served on corn tortillas with white onion, coriander and salsa verde.

History & Origin

Cow's udder tacos - known as 'chichi' at the most beloved stands in Mexico City's historic centre - are one of those brave offal classics that regulars swear by. Since colonial times, when cattle were introduced by the Spanish, poorer communities made use of every part of the animal the wealthy discarded. Today the udder holds an honoured place on late-night menus alongside tripe, cheek and pork belly. The two-step cooking method - first a long braise with spices, then a high-heat griddle finish - produces a texture unlike anything else: slightly elastic with crispy edges and a faint, toasted-milk flavour. Served on a blue corn tortilla with raw onion, fresh coriander, salsa verde and a generous squeeze of lime.

Estimated cost

£12.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

28g

Protein

24g

Carbohydrates

18g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Rinse the udder under cold water and place in a large pot with enough water to cover. Add salt, dried oregano and two garlic cloves. Bring to the boil, reduce heat and simmer for 90 minutes until very tender. Remove and leave to cool slightly.
💡 The udder is ready when you can pierce it with a fork without resistance.
2
While the udder cooks, make the salsa verde: toast the tomatillos and serrano chilli on a dry griddle until lightly charred. Blend with salt, a little garlic and coriander. Adjust seasoning.
💡 Toast the tomatillos face-down so they release their juices and develop deeper flavour.
3
Once the udder is cooked and slightly cooled, cut into small 2–3 cm pieces. Melt the lard in a griddle or pan over high heat. Add the udder pieces and cook, pressing lightly with a spatula, until golden and crisp on all sides, about 6–8 minutes.
💡 High heat is essential for the crispy exterior without drying out the meat.
4
Warm the corn tortillas on the griddle over medium-high heat, 30 seconds each side. Keep warm wrapped in a clean kitchen towel.
💡 For softer tortillas, dampen the towel slightly.
5
Build each taco: spoon generous portions of the griddled udder onto two stacked tortillas. Top with finely chopped white onion and fresh coriander. Serve with salsa verde and lime wedges.
💡 Using two stacked tortillas is the classic way to serve these tacos so they don't split.