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Pork Womb Tacos (Tacos de Nana)

Name: Pork Womb Tacos (Tacos de Nana)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Cuisine: Mexican
Ingredients: 3 Tomatoes; 4 Dried morita chilli; 0.5 tsp Ground cumin; 4 cloves Garlic; 1 Onion; 16 Small corn tortillas; 1 bunch Fresh coriander; 3 Limes; 600 g Pork womb

110 min (20 prep + 90 cook) Medium 4 servings Ciudad de México

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Mexico City market tacos of pork womb in smoky morita chilli sauce.

About this recipe

Tacos filled with pork womb braised in morita chilli and tomato sauce. A popular offal dish from Mexico City markets with an intense flavour and unique texture.

History & Origin

Tacos de nana are one of the most authentic dishes of Mexican offal culture. In Mexico City, butcher stalls and market stands that specialise in viscera and unconventional pork cuts are fundamental to the popular gastronomic landscape. "Nana" is the colloquial name in Mexico for the pork womb or uterus. Mexican offal cooking has roots in both pre-Hispanic indigenous traditions - where using the whole animal was a subsistence practice - and Spanish influence, which also has a long tradition of cooking viscera and "lesser" cuts. The result is a nose-to-tail gastronomy that has generated some of Mexico's most flavourful and identity-defining dishes. In Mexico City's historic markets - La Merced, Jamaica, Medellín - offal taco stalls open from the early hours. Tacos de nana, alongside tripe, lung, stomach and gizzard tacos, form part of the daily breakfast of many chilangos. They are braised in morita chilli sauce - that characteristic smokiness - and served in small tortillas with onion, coriander and green salsa. The flavour of tacos de nana is intense, slightly gelatinous with that soft, almost buttery texture that distinguishes them. Not for every palate, but those who try them often become devoted fans.

Estimated cost

£6.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

20g

Protein

18g

Carbohydrates

14g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Thoroughly clean 600g pork womb: remove excess fat, wash several times in cold water and squeeze with lime juice. Cut into medium pieces.
💡 Lime helps eliminate the strong odour; leave to rest 15 minutes with the juice.
2
Simmer the womb in water with salt, half an onion, 2 garlic cloves and oregano for 45-60 minutes until tender. Drain and reserve the cooking stock.
💡 Check with a fork; it should be soft but with some texture.
3
Char-roast 4 morita chillies, 3 tomatoes and half an onion on a griddle. Blend with 2 garlic cloves and 1 cup of cooking stock. Strain through a sieve.
💡 Morita chilli gives the characteristic smokiness of this dish.
4
Heat 1 tablespoon oil or lard in a pan. Fry the salsa for 5 minutes. Add the finely chopped womb. Season with salt, cumin and pepper. Cook for 15-20 minutes until the sauce is well integrated.
5
Warm small corn tortillas on a griddle. Serve the tacos with the womb stew. Accompany with chopped white onion, fresh coriander, green salsa and limes. Salt to taste.
💡 Tortillas must be freshly made and very hot for these tacos.