Sonoran-style Goose tacos inspired by Peking Duck, which is usually served in thin pancakes and topped with scallions and carrots. If by chance you don’t have a goose, you could use roast duck, 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.
Servings: 8 tacos
How to make Sonoran-style goose tacos. These shredded roast goose tacos are inspired by Peking Duck which is usually served in thin pancakes and topped with scallions and carrots. If by chance you don't have a goose, you could use roast duck, 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.
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.
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