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Pork Stomach Tacos (Tacos de Buche)

Name: Pork Stomach Tacos (Tacos de Buche)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Cuisine: Mexican
Ingredients: 16 Corn tortillas; 600 g Pork stomach; 200 ml Red salsa; 1 bunch Coriander; 2 Bay leaves; 4 Limes; 4 cloves Garlic; 1 White onion

140 min (20 prep + 120 cook) Medium 4 servings Ciudad de México

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Mexico City street tacos with tender braised pork stomach, coriander and salsa.

About this recipe

Street tacos filled with slow-braised pork stomach, tender and golden, served with white onion, coriander, salsa and lime. A classic from Mexico City taqueria culture.

History & Origin

Tacos de buche are a jewel of Mexican street food culture, deeply rooted in Mexico City. Pork stomach was historically considered a discarded off-cut that working-class communities transformed into a delicacy through slow cooking and expert seasoning. In popular neighbourhoods like Tepito, La Merced and Doctores, tacos de buche are a daily ritual. Expert taqueros begin preparing the buche before dawn, boiling it for hours with herbs and spices until achieving a texture that combines gelatinous and slightly chewy parts - a duality enthusiasts consider one of the great pleasures of nose-to-tail cooking. The traditional preparation starts with thorough cleaning, followed by slow braising with salt, garlic, onion and bay leaves. Once tender, it is cut into pieces and finished on a hot griddle for a golden crust. Served on fresh corn tortillas with chopped white onion, fresh coriander, red or green salsa and a squeeze of lime. This tradition reflects the Mexican culinary philosophy of "waste nothing", where offal and humbler cuts become dishes of deep, incomparable flavour.

Estimated cost

£6.50

Total cost

£1.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

26g

Protein

30g

Carbohydrates

18g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean 600g pork stomach thoroughly under cold water. Remove excess fat and any residue. Cut into large pieces.
💡 Thorough cleaning is essential to remove strong odours.
2
Place stomach in a pot with cold water. Bring to the boil, discard the water and rinse. Repeat once more to remove impurities.
3
Cover again with fresh water. Add 4 garlic cloves, half an onion, 2 bay leaves and salt. Cook on medium-low heat for 90 minutes until completely tender.
💡 In a pressure cooker, reduce time to 40 minutes.
4
Remove the cooked stomach and cut into small bite-sized pieces. On a griddle or pan with a little oil, fry the pieces on high heat for 5-7 minutes until golden outside.
💡 The contrast between golden exterior and tender interior is the key.
5
Warm corn tortillas on a griddle. Place golden pieces on each tortilla. Serve with chopped white onion, fresh coriander, red or green salsa, lime wedges and salt.
💡 Use two tortillas per taco for extra strength.