Ingredients

• 2 boneless skinless goose breasts                                                                              
• 2 tbsp. olive oil
• 1 tbsp. cumin powder
• 1 tsp coriander powder
• 1 tsp chili powder
• 1 tsp granulated garlic powder
• ½ tsp Mexican oregano
• ½ tsp kosher salt
• 2 tbsp. unsalted butter
• 1 red bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 1 white onion, halved and sliced
• flour tortillas
• 2 jalapeno peppers, slice

Cook Top Instructions

1. On a clean surface, slice the goose breasts against the grain into thin strips, about ¼ inch thick. 

2. In a bowl, mix the goose with olive oil, cumin, coriander, chili powder, granulated garlic powder and salt. Cover with plastic wrap and marinate for 1 hour.

3. Heat a 12” cast iron skillet over medium-high heat and melt butter. Add the bell peppers and onions cooking about 8-10 minutes.

4. Move the peppers and onions to the side of the skillet and add the sliced goose meat. Cook the meat until done, about 5 minutes. Remove from heat. 

5. Serve in warm flour tortillas and garnish with jalapeno pepper slices.