Geese Chimichangas
1 large goose breast
4 cups chicken broth
1 16-ounce-can tomatillos sauce or substitute enchilada sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon wine vinegar
3 tablespoons diced green chilies
1 package large size flour or corn tortillas
2 cups shredded cheddar cheese
1 can fat-free refried beans
Simmer the goose breast in 2 cups of the chicken broth until done - about 30 minutes. Remove from pan and let cool. You can discard the chicken broth. When the breast has cooled, tear apart and shred as you would beef. Now take the other 2 cups of the chicken broth and blend with the tomatillos, onion powder, garlic powder, cumin, vinegar and chopped chilies. Simmer in a pan until it begins to thicken. It should render about 2 1/2 cups or a bit more sauce. Next take a tortilla and put a good amount of goose meat in it with 2 to 3 tablespoons of the refried beans. Roll up and place on a microwave safe plate and then spoon out some of the sauce over the stuffed tortilla. Sprinkle some cheese over each finished chimi and heat on high for 2 to 3 minutes in a microwave. If you choose, top it off with sour cream and guacamole sauce. This recipe should make 3 to 4 large chimichangas.
1 large goose breast
4 cups chicken broth
1 16-ounce-can tomatillos sauce or substitute enchilada sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon wine vinegar
3 tablespoons diced green chilies
1 package large size flour or corn tortillas
2 cups shredded cheddar cheese
1 can fat-free refried beans
Simmer the goose breast in 2 cups of the chicken broth until done - about 30 minutes. Remove from pan and let cool. You can discard the chicken broth. When the breast has cooled, tear apart and shred as you would beef. Now take the other 2 cups of the chicken broth and blend with the tomatillos, onion powder, garlic powder, cumin, vinegar and chopped chilies. Simmer in a pan until it begins to thicken. It should render about 2 1/2 cups or a bit more sauce. Next take a tortilla and put a good amount of goose meat in it with 2 to 3 tablespoons of the refried beans. Roll up and place on a microwave safe plate and then spoon out some of the sauce over the stuffed tortilla. Sprinkle some cheese over each finished chimi and heat on high for 2 to 3 minutes in a microwave. If you choose, top it off with sour cream and guacamole sauce. This recipe should make 3 to 4 large chimichangas.