Goose Tacos
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Marinating Time
2 hrs
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Servings
4 people
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Calories
167 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Goose Tacos
Description
Goose Tacos start with goose breasts butterflied and optionally pounded thin to about 1/4 inch thickness. They are marinated in a blend of soy sauce, lager beer, black pepper, cayenne pepper, and garlic powder for at least an hour to infuse flavor and tenderize. Cooking involves searing the goose on a very hot flat surface with a press to ensure even contact, creating a crisp outside while maintaining juiciness inside. After searing on both sides for a few minutes, the meat is rested briefly and sliced thinly across the grain to maximize tenderness. These slices can then be used as taco filling, highlighting the goose's rich flavor tempered by the spicy and savory marinade.
Ingredients
- 2 goose breast large or 4 smaller ones
- 2 tablespoons canola oil or avocado or other high smoke point oils
MARINADE
- 1/2 cup soy sauce
- 1/3 cup lager beer
- 1 teaspoon black pepper ground
- 1 teaspoon cayenne pepper ground, or other chiles
- 1 teaspoon garlic powder
Instructions
- Butterfly the goose breasts as I describe in the text above. If you want, place the pieces between two sheets of plastic wrap and pound to an even thinness of about 1/4 inch. Soak in the marinade in the fridge for an hour and up to overnight.
- When you are ready to cook, take the goose breasts out of the marinade and wipe dry with paper towels. Lightly oil them, as well as a comal, flat top or heavy frying pan. You want the pan to be very hot, and the meat to be cold. Lay it down on the flat top and, if you have one, set a heavy weight on top of the meat to press it flat as it sears. Keep this on the goose breasts for 1 to 3 minutes.
- Flip the meat and put the press back on. Sear another 1 to 3 minutes, depending on how well you like your meat. I typically go for 3 minutes on side one, then 2 on side two.
- When you're ready, let the meat rest on a cutting board for a minute or two, then slice it very thinly against the grain (watch the video I link to in the text above), then chop the thin slices into taco-sized pieces.
- Serve with the tortillas, salsa and toppings of your choice. I went with a simple salsa, cilantro, crumbly cotija cheese and pepita pumpkin seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 26g | 52% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 1686mg | 70% |
| Potassium | 383mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 268IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 9mg | 1% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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