These Sonoran-Mexican goose tacos are inspired by Peking Duck, which is usually served in thin pancakes and topped with hoisin sauce, scallions and carrots. If by chance you don’t have a goose, use roast duck, wild game birds, or chicken thighs. Salsa Macha is is similar to Sichuan Chili Crisp but its made with chiles and spices local to Mexico and the Sonoran region and it’s chunkier.
The photograph for this recipe is shortlisted for the 2025 World Food Photography Awards in the Food Influencer category. It is a joy to be included in this amazing collection of images from so many talented photographers. Check out the World Food Photography Awards website to see them all.
I was gifted a frozen goose when I was inducted in the Taste Hall of Fame. Here are step-by-step instructions on how to roast at goose.
Ingredients
- 8 6-inch good quality flour tortillas
- ½ cup hoisin sauce plus more for serving
- 2 cups shredded roast goose
- 1 cup shredded cabbage and carrot mix
- 2 scallions sliced on the diagonal
- salsa macha to taste, I used Tumerico’s
Instructions
- Warm the tortillas on a hot comal or cast-iron skillet, transfer to serving plates or platter. Spoon about a tablespoon of hoisin sauce on top of the tortillas and spread with the back of a spoon.
- Arrange the roast goose, cabbage and carrot mix and scallions over the sauce then drizzle with Salsa Macha. Serve immediately.
