I make this with skinless Canada or snow goose breasts. Follow the technique I describe above and you'll definitely enjoy them more, whether in a taco or not. Keep in mind my marinade is one you'll seen in Baja California for skirt steak, but you can use whatever marinade you want.
Prep Time20 mins
Cook Time10 mins
Marinating Time2 hrs
Servings: 4 people
- 2 large goose breasts, or 4 smaller ones
- 2 tablespoons canola, avocado or other high smoke point oil
- 1/2 cup soy sauce
- 1/3 cup lager beer
- 1 teaspoon ground black pepper
- 1 teaspoon ground cayenne or other chiles
- 1 teaspoon garlic powder
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.