Canada Goose Birria Tacos
(use thighs or breast)
These birria tacos are so easy and such a great way to use those Canada Goose thighs you have sitting in your freezer - or fed to the coyotes. I'm making this recipe with ingredients I can find at my local grocery stores (or have on hand). It's also not a science, so you can customize this however you please!
It can get a bit spicy for some if you use too many chilis - so if spice isn't your thing - just use the chilis sparingly. Adding some brown sugar really helps to reduce that spiciness.
Please tag me on socials (or reach out) if you try this. I would love to know what you think.
Ingredients
- 4–6 Canada goose thighs, skinned
- 12 small corn tortillas
- Fresh cilantro (optional)
- 1 cup shredded cheese (Oaxaca, mozzarella, mild cheddar, or Monterey Jack)
- 1 small onion, diced
- Salt and pepper for rub
- 4–6 dried red chiles, seeds removed unless you want extra spicy
- 1 large onion, quartered
- 6 cloves garlic
- 2 tbsp apple cider vinegar
- 1 tbsp cumin seed
- 1 tbsp coriander seed
- 1 tsp whole black peppercorns
- 4 whole cloves or ½ tsp ground
- 1 tbsp dried oregano (Mexican if you’ve got it)
- 1 small cinnamon stick or ½ tsp ground
- 2 bay leaves
- 4 cups beef or wild game stock
- 1 can crushed tomatoes (approx. 700 ml)
Instructions
Season the goose thighs generously with salt and pepper and rub well into the meat. Heat a skillet or pot over medium-high heat and sear the thighs well on both sides until deeply browned. Transfer the seared goose thighs to the slow cooker.
In the same skillet, add the quartered onion, dried red chiles (seeds removed unless you want extra heat), garlic, cumin seed, coriander seed, peppercorns, cloves, and oregano. Sauté until fragrant and lightly toasted. Add a small splash of stock (about one cup) and simmer for 3–5 minutes to allow the chiles to rehydrate and the onion to soften.
Transfer the mixture to a blender and blend until smooth. Pour the blended mixture into your pot or a bowl and stir in the remaining stock, crushed tomatoes, and apple cider vinegar until well combined.
Pour the sauce over the goose thighs in the slow cooker. Add the cinnamon stick and bay leaves, cover, and cook on low for 8-10 hours, until the meat is fall-off-the-bone tender.
Remove the goose thighs from the sauce, discard the bones or keep for stock for another day, and shred the meat. I use my hands to shred the meat for effectively and efficiently. It's so much easier - I'm telling you. Toss the shredded meat in some of the sauce on a separate plate if desired, and remove the bay leaves and cinnamon stick from your slow cooker.
Heat a skillet over medium heat. Dip a corn tortilla into the birria sauce, coating both sides lightly, and place it in the hot skillet. Top with shredded cheese, shredded goose, diced onion, cilantro if using, and a drizzle of sauce. Fold the tortilla closed and cook until crispy and golden on both sides.
Serve immediately with extra birria sauce on the side for dipping, or Americanize it with sour cream and salsa.
Slow Cooker Canada Goose Birria Tacos
Equipment
- 1 Pressure or Slow Cooker dutch oven will work
- 1 Blender
Ingredients
- 4-6 Canada goose thighs skinned
- 12 small corn tortillas
- fresh cilantro optional
- 1 cup shredded cheese oaxaca, mozzarella, mild cheddar, moterey jack
- 1 small onion diced
- Salt + Pepper for rub
- 4 - 6 dried red chiles seeds removed - unless you want extra spicy
- 1 large onion quartered
- 6 cloves garlic
- 2 tbsp apple cider vinegar
- 1 tbsp cumin seed
- 1 tbsp coriander seed
- 1 tsp whole black peppercorns
- 4 whole cloves or 1/2 tsp ground
- 1 tbsp dried oregano Mexican if you’ve got it
- 1 small cinnamon stick or 1/2 tsp ground
- 2 bay leaves
- 4 cups beef or wild game stock
- 1 can crushed tomatoes approx. 700ml
Instructions
- Season the goose thighs generously with salt and pepper and rub well into the meat. Heat a skillet or pot over medium-high heat and sear the thighs well on both sides until deeply browned. Transfer the seared goose thighs to the slow cooker.
- In the same skillet, add the quartered onion, dried red chiles (seeds removed unless you want extra heat), garlic, cumin seed, coriander seed, peppercorns, cloves, and oregano. Sauté until fragrant and lightly toasted. Add a small splash of stock (about one cup) and simmer for 3–5 minutes to allow the chiles to rehydrate and the onion to soften.
- Transfer the mixture to a blender and blend until smooth. Pour the blended mixture into your pot or a bowl and stir in the remaining stock, crushed tomatoes, and apple cider vinegar until well combined.
- Pour the sauce over the goose thighs in the slow cooker. Add the cinnamon stick and bay leaves, cover, and cook on low for 8-10 hours, until the meat is fall-off-the-bone tender.
- Remove the goose thighs from the sauce, discard the bones or keep for stock for another day, and shred the meat. Toss the shredded meat in some of the sauce on a separate plate if desired, and remove the bay leaves and cinnamon stick from your slow cooker.
- Heat a skillet over medium heat. Dip a corn tortilla into the birria sauce, coating both sides lightly, and place it in the hot skillet. Top with shredded cheese, shredded goose, diced onion, cilantro if using, and a drizzle of sauce. Fold the tortilla closed and cook until crispy and golden on both sides.
- Serve immediately with extra birria sauce on the side for dipping, or Americanize it with sour cream and salsa.
