Ingredients:

  • 2 lbs (900g) pork stomach, cleaned very well
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon dried oregano, preferably Mexican oregano
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon kosher salt, plus more to taste
  • Water, enough to cover the buche
  • 16-20 small corn tortillas
  • 1 small white onion, finely chopped
  • 1 bunch cilantro, roughly chopped
  • Lime wedges, for serving
  • Your favorite salsa (tomatillo salsa or a spicy roja are great options)

Instructions:

  1. Rinse buche thoroughly. Score the outer surface in a crosshatch pattern.
  2. Place buche in the pot. Add onion, garlic, bay leaves, oregano, cumin, peppercorns, and salt. Cover with water. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the buche is very tender.
  3. Remove the buche from the pot and let it cool slightly. Shred it into small, bite-sized pieces using two forks. Discard the braising aromatics.
  4. Warm the corn tortillas. Fill each tortilla with shredded buche.
  5. Top with chopped onion, cilantro, and a squeeze of lime. Serve immediately with your favourite salsa for the perfect buche tacos.