Jalisco-Style Goat Stew
1 dried guajillo chile, stemmed
8 tomatillos, husked and cored
5 cloves garlic, unpeeled
1/2 medium white onion, minced
1 serrano chile, stemmed
1⁄4 cup apple cider vinegar
2 teaspoons dried oregano
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground cumin
1⁄4 teaspoon freshly ground black pepper
2-inch piece of fresh ginger, peeled and thinly sliced
2 tablespoons. canola oil
3 pounds of goat meat, cut into 3-inch pieces
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
Heat a large Dutch oven over medium-high. Add guajillo chile; cook, flipping once, until lightly toasted, 3 to 4 minutes. Transfer to a blender, add 1 cup of hot water, and let sit until soft, about 30 minutes. Remove chile, discard stem and seeds, and return to blender; set aside.
Return pot to medium-high; cook tomatillos, garlic, whole onion half, and serrano, turning as needed, until blackened all over, 12–15 minutes. Peel garlic and transfer to blender with remaining charred vegetables. Add apple cider vinegar, oregano, cinnamon, cumin, pepper, and ginger; purée until smooth.
Add oil to pan; heat over medium-high. Season goat with salt and, working in batches, cook, turning as needed, until browned, 18–20 minutes. Transfer goat to a bowl; set aside. Add minced onion; cook until soft, 2–3 minutes. Add reserved chile sauce; simmer until thickened, 4–6 minutes. Return goat to pan and add stock; boil. Reduce heat to medium; simmer, covered and stirring occasionally, until goat is tender, about 2 hours.
Using a slotted spoon, transfer goat to a cutting board. Let cool slightly; shred meat, discarding bones, and return to pan. Stir in cilantro; serve with tortillas and lime wedges.