Goose Leg Nachos | MeatEater Cook

Ingredients

• Meat
• 2 large Canada goose legs and thighs, skin on
• Half an onion, cut into four pieces
• 3 cloves of garlic, smashed
• 1 bay leaf
• Kosher salt to taste
• 1 chipotle pepper in adobo sauce, plus extra
• 2 cans of Mexican lager
• 1 tbsp. olive oil
• 1/2 tsp. each cumin, coriander and onion powder
• 1/4 teaspoon garlic powder
• Freshly cracked pepper, to taste
• Nacho Toppings
• 12 ounces shredded Mexican blend of cheeses
• 1/4 cup chopped cilantro
• 16 ounces refried beans, warmed
• Half an onion, chopped
• 1/2 cup diced tomato
• 1 to 2 avocados, diced
• 1-2 fresh jalapeños, thinly sliced or sliced pickled jalapeños
• Crumbled Cotija cheese, to taste
• 9 ounces of tortilla chips
• Other toppings: hot sauce, salsa, sour cream