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Snow Goose Tostada

Ingredients

  • 3-4 snow goose breasts skin removed
  • 3 ounces tequila optional
  • ¼ cup sweet & sour mix
  • 2 tablespoons lime juice
  • 1 tablespoon granulated sugar
  • 1 teaspoon DU Lemon-Lime Seasoning
  • 1/3 cup vegetable oil
  • 4 flat corn tortillas fried
  • 1 ½ cup cooked black beans warm
  • 2 cups lettuce shredded
  • ½ cup red onion finely diced
  • 1 red bell pepper cut into thin rings
  • 1 cup shredded pepper Jack cheese
  • 2 firm ripe avocados,sliced
  • 2 cups tomato salsa
  • 4 teaspoons DU Ancho-Jalapeno Sauce
  • 2 fresh limes quartered
  • 2 large tomatoes each cut into 4 wedges
  • 4 sprigs cilantro

Instructions

  • In a non-reactive container, combine goose breasts with next five ingredients and half of the oil. Refrigerate for 1-2 hours.
  • Pat dry and discard marinade
  • Heat remaining oil in a large skillet over medium-high heat.
  • Add goose breasts and cook until medium-brown on one side, Flip over and cook other side until medium-rare.
  • Remove from pan and keep warm.
  • Assemble tostada.
  • Place tortilla on plate.
  • Top with beans, lettuce and onion.
  • Thinly slice goose and fan over top of lettuce.
  • Add red bell pepper, cheese, avocado, salsa and DU Roasted Ancho-Jalapeno Sauce.
  • Garnish with lime and tomato wedges and top with sprig of cilantro.