Goose Breast Tacos With Homemade Tortillas

Preparation

• Geese can be brined overnight to tenderize, add moisture, and reduce overwhelming flavors. To do this, place two goose breasts with the skin on into a Tupperware container. Cover the meat with water and add one tablespoon of granulated sugar, one tablespoon of lime juice, and season with Harvesting Nature Waterfowl Blend spice mix. Place the container in the refrigerator for 18-24 hours before use.
• At the conclusion of the 24 hours, dump the water out of the container and pat the goose dry. Remove the skin from the breasts and butterfly them by cutting horizontally through the center of the meat without cutting all the way through to the other side.
• Liberally season the meat with the listed spices, or substitute everything but the salt and pepper with your favorite taco mix. Place the meat in the refrigerator until you are ready to cook.
• Before cooking the goose, you will need to make your tortillas. Combine the masa and salt in a mixing bowl. Add warm water and mix until the dough is no longer chalky and can hold its shape. Do not add so much water that the dough begins to get too pasty. Form the dough into approximately eight spheres. Using a tortilla press or a rolling pin, flatten each sphere to approximately the width of a quarter. However, the tortillas cannot be so thin that the end result is brittle. Place each tortilla in a pan on low-medium heat for approximately two minutes per side.
• Dice your onions and peppers and sauté in olive oil with salt and pepper for five minutes. Once they are done, set them to the side.
• Once everything else is prepped, remove the goose from the refrigerator and let it sit for fifteen minutes. While the goose comes up to room temperature, heat one tablespoon of olive oil over medium heat. Once the pan has reached temperature, place the goose breasts in the pan for approximately six minutes per side. Cook the goose to an internal temperature of 130 to 135 degrees.
• Once the goose has reached the desired temperature, remove it from the heat and let it rest for five minutes. Slice the meat against the grain as pictured. Smear a base of refried beans onto your tortillas. Top with goose, onions, peppers, cheese, and salsa, and enjoy.