18 Nebraskaland • March 2022
IN THE FIELD
Goose legs slow-cooked until tender and served on top of cheesy nachos. JENNY NGUYEN-WHEATLEY, NEBRASKALAND
By Jenny Nguyen-Wheatley
GOOSE LEG NACHOS
Serving size: 2
Time to make: 3 hours and 30
minutes
Ingredients:
Meat:
•
2 large Canada goose legs and
thighs, skin on
•
Half an onion, cut into four pieces
•
3 cloves of garlic, smashed
•
1 bay leaf
•
Kosher salt, to taste
•
1 chipotle pepper in adobo sauce,
plus extra
•
2 cans of Mexican lager
•
1 tablespoon of olive oil
•
½ teaspoon eac h of cumin,
coriander and onion powder
•
¼ teaspoon of garlic powder
•
Freshly cracked pepper, to taste
Nacho Toppings:
•
12 ounces of shredded Mexican
blend of cheeses
•
¼ cup of chopped cilantro
•
16 ounces of refried beans,
warmed
•
Half an onion, chopped
•
½ cup of diced tomato
•
1 to 2 avocados, diced
•
1-2 fresh jalapenos, thinly sliced
or sliced pickled jalapenos
•
Crumbled cotija cheese, to taste
•
9 ounces of tortilla chips*
•
Other toppings: hot sauce, salsa
and/or sour cream
* Choose a thick, sturdier brand of
tortilla chips.
1. Sprinkle salt all over Canada goose
legs and thighs and place into a heavy-
bottomed pot. Add onion pieces, garlic,
bay leaf, 1 chipotle pepper in adobo
sauce and submerge with beer. Bring
to a boil and then back down to a
simmer. Cover and cook on low for 2
½ to 3 hours, or until tender. Add more
beer or water as needed. Or cook on
low in a Crockpot overnight or while
you're at work.
2. When goose is tender, pull the
meat and skin off the bones and
shred/cut into smaller pieces. Discard
cooking liquid. Over medium-high
heat, heat olive oil in a pan and sauté
goose meat with cumin, coriander,
onion powder and garlic powder until
slightly toasted. Add salt and pepper
to taste. Add a chopped chipotle
pepper for extra spiciness.
3. Preheat oven to 350-degrees
Fahrenheit. Line a sheet pan with
foil or spray a 12-inch cast-iron pan.
Evenly spread a layer of tortilla
chips on the bottom, only slightly
overlapping the chips, and drop small
dollops of warmed refried beans all
over, a generous sprinkle of shredded
Mexican cheese, chopped onion and
some of the goose meat. Spread
another layer of tortilla chips on top
and continue building layers until you
run out of beans, meat, onion and
cheese. Bake nachos until cheese is
melted, about 5-10 minutes.
4. Sprinkle some of the cilantro,
avocado, diced tomato, sliced jalapeno
and crumbled cotija cheese on top and
serve hot with extra toppings on the side.