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Pork stomach simmered in a rich salsa creates a tender, flavorful taco filling. This high protein, carnivore dish is a fresh, traditional option beloved at Mexican taquerías.
Rinse the pork stomach thoroughly and place it in a large pot with the quartered yellow onion, bay leaves, and enough water to cover. Bring to a boil over medium-high heat, skimming off any foam.
Reduce heat to a low simmer, cover, and cook for 2–2.5 hours until the buche is tender but not falling apart. Remove from broth, allow to cool slightly, then cut into bite-sized strips.
While the buche simmers, bring a separate small pot of water to a boil. Add roma tomatoes and cook for 3–4 minutes until skins begin to slip. Cool slightly, then peel the tomatoes.
In a blender, combine peeled tomatoes, chopped white onion, garlic, jalapeño, dried oregano, cumin, and ½ cup of the buche broth. Blend until smooth.
Heat vegetable oil in a large sauté pan over medium heat. Pour in the salsa and cook, stirring, for 4–5 minutes until the sauce thickens and deepens in color.
Add the sliced buche to the salsa, season with salt and black pepper, and simmer uncovered for 10–15 minutes, allowing flavors to blend and most sauce to coat the meat.
Taste and adjust seasoning as needed. Serve hot as taco filling or with warm tortillas.
