Traditional

Buche

Name: Buche
Total time: 2 h
Yield: 10 tacos
Cuisine: Mexican
Ingredients: 1.5 lb Pork stomach (buche); 1/4 cup each Coarse salt & white vinegar, for scrubbing; 1 White onion, halved; 1 Garlic head, halved crosswise; 2 Bay leaves; 1 tsp Black peppercorns; 1 tbsp Kosher salt; 2 tbsp Pork lard; 10 Corn tortillas; 1 cup Salsa roja; 1/2 White onion, diced; 1/2 bunch Cilantro, chopped; 2 Limes, in wedges

Taquería-style buche — pork stomach — scrubbed clean, simmered gently with garlic and bay until tender, then sliced into ribbons and crisped in lard on the plancha. Rich, slightly chewy, and made for salsa roja.

Time: 2 hr
Heat
Yield: 10 tacos
Region: Jalisco

Ingredients

Buche

To finish & build

Method

Scrub the buche inside and out with coarse salt and vinegar, then rinse under cold water until it runs clear and smells clean — do not rush this step.
Cover the buche generously with water in a pot, add the onion, garlic, bay, peppercorns, and salt, and bring to a bare simmer, skimming any foam.
Simmer gently, partially covered, until a knife slides through with little resistance, about 90 minutes.
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Drain the buche, let it cool enough to handle, and slice into thin ribbons about the width of a finger.
Heat the lard on a plancha or heavy skillet until shimmering, and fry the ribbons hard until the edges are golden and lightly crisp, about 6 minutes.
Season with salt, warm the tortillas alongside, and build each taco with buche, salsa roja, onion, cilantro, and lime.