Jalisco-Style Birria de Chivo (Mexican Braised Goat)

Begin by heating a large pot of water to its boiling point, then add the ancho chile peppers and cook for 5 minutes. Next, remove the pot from the heat source and allow the chiles to soak in the hot water until they become soft, approximately 10 minutes. Drain the pot.

Now, combine the softened chiles, 1 cup of vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, a pinch of marjoram, a pinch of cumin, and a pinch of thyme in a blender until the marinade is smooth. Strain the marinade into a separate bowl.

Place the goat in a large bowl and pour the marinade over it, ensuring that the goat is completely coated. Cover the bowl with a lid or aluminum foil and refrigerate for 8 hours.

Preheat your oven to 350 degrees F (175 degrees C). Transfer the goat and marinade to a baking dish, cover it with a lid or aluminum foil, and bake in the preheated oven until the goat is very tender, approximately 3 1/2 hours. Remove the lid or foil and continue baking until the goat is browned, about 15 minutes. Reserve the meat juices in a container and keep the goat warm by covering it.

Bring a large pot of water to its boiling point, then add the tomatoes and boil until they become soft, 5 to 10 minutes. Drain the pot and let the tomatoes cool until they are easily handled.

Peel the tomatoes and place them in a blender with the reserved goat juices, 2 cups of water, 3 peppercorns, 2 garlic cloves, 2 cloves, a pinch of marjoram, a pinch of thyme, and a pinch of cumin. Blend the mixture until it forms a smooth meat sauce.

Pour the meat sauce into a small saucepan and season with salt. Bring the mixture to a boil, then reduce the heat and simmer over low heat.

Bring a pot of water to its boiling point, then add the chiles de arbol and boil until they become soft, about 5 minutes. Drain the pot.

Now, combine the softened chiles with 1/4 cup of vinegar, 10 peppercorns, 1 garlic clove, and salt in a blender until the hot sauce is smooth. Strain it into a glass.

Cut the goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle some onion over the goat.