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Uterus tacos, a traditional offal preparation, offer a chewy, flavorful street food experience. This high protein, carnivore dish is a fresh, bold choice from Mexico City's taco stands.
Rinse and clean the beef uterus thoroughly under cold water. Trim any excess fat or connective tissue, then slice into thin strips for optimal texture.
In a pot, bring water to a boil. Add the uterus strips, 1 tsp salt, and 2 garlic cloves. Simmer on medium heat for 40 minutes, occasionally skimming any foam, until tender but still chewy.
Drain the uterus and pat dry with paper towels. In a skillet, heat 2 tbsp vegetable oil over medium-high heat until shimmering.
Sear the uterus strips in the hot oil for 5–7 minutes, stirring occasionally, until lightly browned and aromatic. Add 0.5 tsp black pepper and 0.5 tsp dried oregano during the last minute for depth of flavor.
Warm corn tortillas on a dry pan or open flame for 30 seconds per side until soft and pliable. To assemble, fill each tortilla with seared uterus, then top with diced onion, cilantro, and a squeeze of fresh lime.
