Tacos de Chivo

Ingredients

• 4 Pounds bone-in cut of goat, such as shoulder or leg
• 2 Cups Chile Colorado sauce
• 3 medium Spanish onions, quartered
• 8 medium tomatillos, husked and washed
• 4 plum tomatoes, cored and quartered
• 8 whole garlic cloves, peeled
• olive oil, for drizzling
• 1/2 Ounce ancho Chile , stemmed, seeded, and deveined
• 1/2 Ounce gaujillo chiles, stemmed, seeded, and deveined
• 4 Cups chicken stock
• Salt and freshly ground black pepper
• 1 1/2 Pound fresh tomatillos
• 5 fresh serrano of 10 jalapeño chiles, stemmed
• 3 whole garlic cloves, peeled
• 1 large white onion, peeled and sliced 1/2 inch thick
• 1/4 Cup olive oil
• Kosher salt
• 1/2 Cup chopped fresh cilantro
• freshly ground black pepper

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