Tacos de machitos
Tacos de machitos are tacos of intestines wrapped around other offal and cooked until browned, a specialty of Monterrey and Guadalajara, where they are traditionally made from young goat; in Mexico City the name is also used for a beef version.
Definition
Machitos are bundles of intestine wrapped or stuffed with other organs and cooked until browned and crisp at the edges. Spanish-language Wikipedia describes them as a food of Monterrey and Guadalajara made from the viscera and intestines of cabrito, young kid goat, and notes the belief that the animal should be about four weeks old for the right flavor. In Mexico City, Chilango's glossary of taco terms defines machitos as cow intestine stuffed with other organs, which reflects the beef version found at many urban stands.
Name and misconceptions
Because of the name, which literally means little males, machitos are often assumed to be testicles. Both sources reject this. Wikipedia points out that testicles are a separate dish, criadillas, and Chilango calls the idea that machitos are bull genitals a myth, adding that the popular claim that they work as an aphrodisiac has never been proven. Wikipedia compares them instead to Argentine chinchulines and Uruguayan chotos, and notes that historians consider the dish to be of Sephardic origin.
Regional styles
In Monterrey, according to Spanish-language Wikipedia, machitos are grilled over charcoal and brought to the table with sliced lettuce, tomato and onion, a stack of tortillas and a salsa ground in the molcajete, so that each diner assembles tacos from the platter. The charcoal gives the intestines a crisp, smoky exterior while the offal inside stays tender.
In Guadalajara the intestines are braided and browned rather than grilled, and machitos are one of the cuts sold at birria stands, where they share the board with the stewed goat or beef. In Mexico City, where Chilango's glossary describes them as stuffed beef intestine, they are part of the broad family of offal tacos alongside tripa, buche and nana. Anyone ordering should know the difference from criadillas, which are a distinct cut entirely.
Recipe
Ingredients
- 600 g cleaned kid goat or beef small intestine (from a butcher who sells offal)
- 300 g mixed goat or beef offal (heart, liver, sweetbreads), trimmed
- 2 tablespoons white vinegar
- 1/2 white onion
- 3 garlic cloves
- 1 bay leaf
- Salt
- 12 corn or flour tortillas
- Shredded lettuce, sliced tomato, sliced onion
- Molcajete salsa: 3 charred tomatoes, 2 charred serranos, 1 garlic clove, salt, ground coarsely
Steps
- Rinse the intestines thoroughly inside and out, then soak 20 minutes in water with the vinegar. Rinse again.
- Cut the offal into finger-length strips. Wrap lengths of intestine tightly around each strip to make compact bundles, tucking in the ends.
- Simmer the bundles with the onion, garlic, bay leaf and salt for 40 minutes, until tender. Drain and pat dry.
- Grill over hot charcoal or on a griddle, turning, until browned and crisp in spots, about 15 minutes.
- Slice and serve on warm tortillas with lettuce, tomato, onion and molcajete salsa.
Clean intestines carefully and cook them through. Many Mexican butchers sell them already cleaned.
Where to try it
- Tacos Brunos, Mexico City
- Tacos El Chupacabras, Mexico City
- Taquería La Pasadita, San Luis Potosí
- Taquitos Tito, Puebla
- Tú y Yo, Puebla
Reviews
Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.
See also
References
- "Machito (comida)". Wikipedia (Spanish). Retrieved 2026-10-10.
- "¿Qué son la nana, el bofe o el nenepil? Breve glosario taquero". Chilango. Retrieved 2026-10-10.