Slow Cooker Goose Birria Tacos

Austin Manthey for SPLIT REED

Presented by Winchester Repeating Arms

INGREDIENTS

Adobo Sauce:

• 2 Cans of Chipotle Peppers in Adobo Sauce

• 4 Dried Guajillo Peppers

• 2 Dried New Mexico Chile Peppers

• 1 Tbsp Minced Garlic

• 1 Small White Onion

• 1 Tbsp Mexican Oregano

• ½ Tsp Black Pepper

• 1 Tsp Cinnamon

• 3 Whole Cloves

• 1 Tbsp Cumin

• 1 Tsp Salt

• 2 cups Beef Stock

Meat and Taco Toppings:

• 2lbs Goose Breast

• 2lbs Beef Chuck roast

• Flour or Corn Tortillas

• Fresh Cilantro

• Red Onion

• Shredded Monterey Jack Cheese

• Anything else you want on your Tacos!

DIRECTIONS

1. Soak goose breasts in salt water for 24-48 hours, changing water once or twice as it gets bloody.

2. Soak Guajillo and Chile peppers in cold water until rehydrated, then remove seeds from the peppers.

3. In a blender, add chipotle peppers, guajillo peppers, chile peppers, garlic, white onion, pepper, cinnamon, cloves, cumin, and salt. Blend until combined.

4. Marinate goose breast and roast in the sauce that was just created overnight or for a minimum of 6-8 hours.

5. Place Marinated meat and all of marinade in a slow cooker add 1-2 cups of beef stock if all of the meat is not covered by marinade. Cook on low for 8- 10 hours

6. Separate the cooked meat from the “soup” and shred. Keep separate.

7. Heat a skillet to medium heat, meanwhile chop red onion and cilantro and set a side.

8. Dip the tortilla in grease at the top of the soup and place in a heated skillet, fill ½ of the tortilla with cheese and the other ½ with shredded meat and a scoop of the soup (put soup/liquid on the meat only).

9. Fry until tortilla is crispy, and fold in half

10. Serve with onion, cilantro and a small cup of the soup to dip the tacos in.

11. (Optional ) Garnish with your favorite salsa, sour cream, and/or guacamole.

Click on the link to our other recipes for more great ideas on how to further enjoy your ducks and geese after the hunt!

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