Ingredients:

  • 1 lb (450g) pork stomach, cleaned and trimmed
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) smoked paprika
  • 1 teaspoon (5g) oregano
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) black pepper
  • 4 cups (960ml) chicken or beef broth
  • 8 small corn tortillas
  • 1 cup (150g) fresh cilantro, chopped
  • 1 medium onion, finely diced
  • 2 limes, cut into wedges
  • Salsa of your choice (optional, e.g., tomatillo or red salsa)

Instructions:

  1. Clean the pork stomach thoroughly under cold water and trim any excess fat.
  2. Heat olive oil in a large pot over medium heat. Add minced garlic and diced onion; sauté until fragrant and translucent.
  3. Add the buche strips to the pot with cumin, paprika, oregano, salt, and pepper. Stir well to coat the buche in the spices.
  4. Pour in the broth to cover the meat; bring to a gentle simmer. Cook for 1.5 to 2 hours, or until the buche is tender. Test with a fork.
  5. While buche is cooking, warm the corn tortillas on a griddle until pliable. Remove the buche from the pot and shred or chop into bite-sized pieces.
  6. Place a generous amount of buche on each tortilla. Top with chopped onion, cilantro, and a squeeze of lime.