Nebraskaland

00-March2022 singles for web-smaller

NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.

Issue link: http://mag.outdoornebraska.gov/i/1455420

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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.

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