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Ten Minutes to Cooking Best Pulled goose tacos with avocado sauce

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Pulled goose tacos with avocado sauce

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Here are the ingridients that are required to prepare a tasty Pulled goose tacos with avocado sauce:

  1. You need 2 of goose breasts.
  2. Prepare leaves of Spinach.
  3. You need 10 of small wholewheat tortillas.
  4. Use 2 tbsp of rapeseed oil.
  5. Provide 60 g of sweetcorn.
  6. Provide 1 sprig of coriander.
  7. Prepare 1 of lime.
  8. Use 120 of tomatoes diced.
  9. Use 50 g of jalapenos diced.
  10. You need of Marinade.
  11. Get 2 of orange juice.
  12. Take 1 of lager beer.
  13. You need 1/2 of lime.
  14. Use 4 of gloves garlic.
  15. Get 1 sprig of coriander.
  16. Use 1 tbsp of cumin.
  17. Take 1 of onion.
  18. Prepare 1 tbsp of black pepper.
  19. Use 1 tbsp of sea salt.
  20. You need of Avocado sauce.
  21. Use 1 of large ripe avocado diced.
  22. Prepare 1 clove of garlic.
  23. Use 3 tbsp of avocado oil.
  24. Prepare 1 sprig of coriander chopped.
  25. Take 1 pinch of sea salt.
  26. You need 1/2 tbsp of lime juice.
  27. Prepare of Cold water.

Ready with the ingridients? Here are the instructions on producing Pulled goose tacos with avocado sauce:

  1. To make marinade mix the orange, lime juice and beer. Add the chopped garlic, cumin, coriander, diced onion, pepper and salt. In a bowl place goose breasts and cover with marinade mix. Leave it covered in the fridge for at least 6 hours.
  2. Take goose breasts out of the marinade and dry it out with kitchen roll.
  3. To make the avocado sauce place all the ingredients in the food processor. Add the chopped garlic, avocado, lime salt and chopped coriander process until smooth add water as much is needed to get runny but creamy consistency season it with salt.
  4. To make a simple tomato and sweetcorn salsa mix up chopped tomatoes, chopped coriander, diced jalapenos and lime juice.
  5. Heat up oil in the large skillet and brown goose breasts (direct heat).
  6. Cover goose breasts with marinade mix and slow cook it (max 130 degrees Celsius) for about 2,5 – 3 hours (indirect heat). Keep checking the level of the liquid in the skillet. If necessary top up with water.
  7. Place the meat on the chopping board and using two forks pull in opposite direction to get long, thin shreds..
  8. Put meat back into the skillet and cook it further until liquid is reduced although there is need to be enough of it left to keep meat moist.
  9. Place the tortillas on the pre heated grill and slightly warm them up.
  10. Set them aside on the chopping board or plate and start assembling them..
  11. Fill them up with spinach or any other lettuce (optional) and then with pulled goose..
  12. Top each taco with a tbsp of tomato salsa.
  13. Drizzle with avocado sauce and serve.

I had used half of an avocado for another recipe and needed to use the. I added more smoked paprika, cumin, soy sauce, and lime juice. Serve immediately with fresh tortillas, sliced cabbage, cilantro, hot sauce, pepita seeds, and avocado cilantro sauce. With some prep being made earlier it's really easy to finish and serve without spending to much time at the Bbq. To cook the pulled goose you will need large skillet for slow cooking (it can be.

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