This recipe combines ground goose breast and fatty chuck roast with a zesty, spicy sauce, prepared in one pot, then wrapped in corn tortillas and topped with melted cheddar and fresh cilantro. Crafted by Jean-Paul Bourgeois, creator of Duck Camp Dinners
Equipment
- Large skillet or Dutch oven
- Baking dishes (9x13 or similar, enough for 24 enchiladas)
- Tongs or spatula
- Optional: tortilla warmer or microwave-safe plate
Ingredients
- 5 lbs ground goose breast, cleaned and trimmed
- 2-3 lbs ground fatty chuck roast
- ½ can (3 oz) tomato paste
- 2 cups chicken stock
- 12 oz crushed tomatoes
- 1 yellow onion, small diced
- 4 cloves of garlic minced
- 2 tbsp Slap Ya Mama Signature Blends Chili Lime Seasoning
- Slap Ya Mama Jalapeño Pepper Sauce (to taste )
- 24 corn tortillas
- Shredded cheddar cheese (enough to cover enchiladas, about 2–3 cups)
- copped cilantro, for garnish
Instructions
Prepare the Filling and Sauce (One Pot)
- Cook the meat: In a large skillet or Dutch oven over medium heat, combine the ground goose breast and ground chuck roast. Cook, breaking up the meat with a spatula, until browned and fully cooked, about 10–12 minutes. Drain excess fat, leaving about 2 tbsp in the pot for flavor.
- Add aromatics: Add the diced yellow onion and minced garlic to the same pot. Sauté until the onion is soft and translucent, about 5 minutes.
- Season and build sauce: Stir in 2 tbsp Slap Ya Mama Chili Lime seasoning (or more to taste) and a few dashes of Slap Ya Mama Jalapeño Hot Sauce. Cook for 1–2 minutes to bloom the spices. Add the tomato paste, crushed tomatoes, and chicken stock to the pot. Stir well to combine, scraping up any browned bits. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning or hot sauce as needed. Remove from heat.
Assemble the Enchiladas
- Preheat oven: Preheat your oven to 375°F (190°C)
- Warm tortillas: To make the corn tortillas pliable, warm them in a tortilla warmer or microwave (wrap in a damp paper towel and heat for 30–60 seconds) to prevent cracking when rolling.
- Fill tortillas: Spread a thin layer of the sauce from the pot on the bottom of your baking dishes. Take a tortilla, place about 1/4 cup of the meat mixture from the pot in the center, and roll tightly. Place seam-side down in the baking dish. Repeat until all tortillas are filled, arranging them snugly in the dishes.
- Top with sauce and cheese: Pour the remaining sauce from the pot evenly over the rolled tortillas. Sprinkle shredded cheddar cheese generously over the top.
Bake and Serve
- Bake: Cover the baking dishes with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and let cool for 5 minutes. Sprinkle with chopped cilantro for garnish. Serve hot with extra Slap Ya Mama Jalapeño Hot Sauce on the side for those who want more heat.
Notes
Slap Ya Mama Signature Blends Chili Lime Seasoning
Slap Ya Mama Jalapeño Pepper Sauce
Tips
- Make ahead: The filling and sauce mixture can be prepared a day in advance and refrigerated in the pot. Reheat gently, then assemble and bake when ready to serve.
- Spice level: Adjust the Slap Ya Mama seasoning and hot sauce to your taste. Start with the recommended amounts and add more during tasting.
- Serving suggestion: Pair with Mexican rice or a simple green salad for a complete meal.
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