“Ganso Deshebrado” (Shredded Goose)

Preparation

• Begin by preparing 4 large Canada goose breasts by removing the skin and ensure you keep the skin for future recipes. If you are preparing from frozen defrost overnight in the fridge with paper towels to absorb the blood.
• Combine your smoked paprika, chili powder, cumin, cilantro, tajin, sea salt and black pepper in a small bowl and rub it into all surfaces of each goose breast. If time permits I will do this in the morning to allow the breasts to absorb as much flavour as possible and will store in the fridge until the evening when we prepare dinner.
• In a large frying pan heat the olive oil over medium heat and brown each of the goose breasts on all sides. Ensure you leave at least an inch of space between the breasts in order for them to brown properly. If you pan is not large enough do them in batches and set them on a side plate once finished.
• In the same frying pan add your onions and garlic and cook until the start to brown and soften (about 3-5 minutes). Add a little bit of broth to the frying pan and scrape all of the browned bits of onion, garlic and goose that may have stuck to the pan into your slow cooker along with your browned vegetables.
• Place your goose breasts overtop of your vegetables and add in your 2 cups of beer and beef broth to cover the top of the meat. Top with a spring of fresh oregano, your bay leaves and if you like your tacos hot like I do add in a whole chocolate habanero (or the pepper of your choosing).
• Cover and cook on medium heat for 4-6 hours or until the meat is tender and shreds easily with a fork.
• Remove the bay leaves, sprig of oregano and discard. Shred the goose breasts using two forks into the desired size. At this point do a taste test of the meat and the broth and add in additional salt or pepper as needed.
• Place the shredded goose back into the slow cooker to absorb the juices while you prepare your fresh garnishes/toppings and your grilled tortillas.
• Fresh Salsa – We always enjoy adding fresh salsa with ingredients straight from the farm garden.
• Simply mix your chopped tomatoes, lime juice, garlic, red onion, cumin, oregano and cilantro in a mixing bowl and add salt and pepper to taste. Depending on what we are serving we would also add in some fresh jalapenos/serrano peppers (seeded and tchopped) or smoked green chillies for some additional heat, but this meal has plenty of heat already.
• Street Sauce – If you want to add some additional spice to your meal try out this easy to make 10 minute Street Style hot sauce.
• Heat the olive oil in a sauce pan over medium heat and add in your onion and roasted garlic. Once soft (about 3-5 minutes) transfer to a blender and add in your whole peppers, water, vinegar, lime juice and roasted tomato. Depending on your preferred heat level add or substitue peppers as desired.
• Blend until smooth, season with salt and pepper to taste and transfer back into a sauce pan and simmer for another 3-5 minutes.
• My assembly (bottom to top) includes: Two grilled flour tortillas per taco, smothered with a layer of guacamole, two or three half slices of radish, a generous amount of shredded goose, crumbled queso fresco, a spoonful of fresh salsa and a drizzle of street sauce, a pinch of fresh cilantro and served with sliced limes and roasted chocolate habaneros.
• Enjoy!!