PARTNERS
GOOSE BARBACOA
Ingredients
N 6-8 goose legs or wings (skin on or off)
N 1 large red onion, roughly chopped
N 6 cloves garlic
N 2 bay leaves
N 4-6 canned chipotle peppers in adobo
N 1 tsp chipotle pepper, ground
N 1 tsp ground cumin
N 1 tsp ground cloves
N 1 tbsp kosher salt
N ½ cup lime juice, fresh
N ½ cup apple cider vinegar
N 4 cups goose stock (substitute beef or chicken stock)
N ¼ cup duck or goose fat (substitute lard)
N 4 tortillas
Preparation
- In a food processor, combine onion, garlic, chipotle peppers, spices, vinegar, lime juice, and salt. Pulse until fairly smooth, set aside.
- Brown goose legs in oiled pan over medium high heat about 2-3’ each side. Try your best to get them evenly browned on all sides.
- Place goose legs in dutch oven or slow cooker. Add puree mixture and stock, cover and cook on low for 2-4 hours, check every 30’ after the first hour for tenderness. Remove from heat as soon as the meat is easy to pull off the bone.
- Pull meat from bones and coat in a few tablespoons of duck fat, place in serving bowl and add some of the braising liquid.
- Add the barbacoa on the tortillas. You can serve them with any combination of rice, beans, avocado, sour cream, salsa, lettuce, queso dip, and tomatoes.
Other
ChefWade Truong (Elevated Wild)
Wine CouplingFranciacorta Riserva DOCG
Other Info Kcal 621* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
