Goat Birria Jalisco Style Goat Stew
Ingredients
- 1 dried guajillo chile, stemmed
- 1 cup boiling water
- 8 tomatillos, husked and cored
- 5 cloves garlic, unpeeled
- 1 medium white onion, havled (one half minced)
- 1 serrano chile, stemmed
- 1⁄4 cup cider vinegar
- 2 tsp. dried oregano, preferably Mexican
- 1⁄2 tsp. ground cinnamon
- 1⁄2 tsp. ground cumin
- 1⁄4 tsp. freshly ground black pepper
- 1 (2″) piece ginger, peeled and thinly sliced
- 2 tbsp. canola oil
- 3 lb. bone-in goat shoulder, cut into 3″ pieces (ask your butcher to do this)
- Kosher salt, to taste
- 1 1⁄2 cups chicken stock
- 1⁄2 cup roughly chopped cilantro
- Corn tortillas, warmed, for serving
- Lime wedges, for serving
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