Recipe from: Adam Van Sant, owner of Wildrose Dixie
30 dried guajillo chiles
20 dried ancho chiles
20 dried pasilla chiles
2 ½ cups orange juice
Grated zest of 1 orange
1/3 firmly packed dark brown sugar
9 cloves of garlic
1 ½ TBS ground cumin
1 ½ TBS Mexican oregano
1 ½ TBS Kosher salt
1 TBS black pepper
1 ½ TBS distilled vinegar
1TBS lime juice
6 oz. Cola
8 oz. Mexican beer
4 lbs. of Goose or duck breast skin off
3 TBS of lard or vegetable oil
Stem, seed, and rehydrate the chiles in warm water. Once softened drain and set aside, reserving soaking liquid.
In a small saucepan simmer the orange juice over medium heat until reduced by half. In the blender puree the rehydrated chiles until smooth, adding some of the reserved soaking liquid as needed to achieve smooth consistency.
In a large bowl combine reduced orange juice, pureed chile, orange zest, brown sugar, garlic, cumin, oregano, salt and pepper, vinegar, lime juice, cola, and beer. Stir to mix well. Add the geese or duck and marinate overnight.
Remove meat from marinate and place in a slow cooker. Pour marinate over meat until covered.
Cook on low for 8-10 Hrs.
Remove meat from slow cooker and shred with 2 forks. Heat lard or oil in large skillet or griddle. Refry the shredded meat adding some of the liquid from slow cooker to keep moist. Cook until the meat becomes slightly caramelized.
Serve with your favorite Nacho toppings or use as a taco filling.