This recipe combines the subtle perfume of bay leaves and cloves with the depth and spice of dried chiles. It’s a combination so compelling you’ll find yourself going back for more even after you are full!
3 -4 lbs bone-in Goat Shoulder or Leg
5 dried ancho chiles
1 lb fresh tomatoes
3 large cloves garlic
1 ½ tsp dried oregano
1 tsp white vinegar
5 whole peppercorns
3 whole cloves
1 bay leaf
- Slit chiles lengthwise, then stem and seed. Heat a dry large skillet over medium heat until hot, then toast the chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color—about 30 seconds per batch. Transfer chiles to a bowl and soak in hot water until soft, 20 minutes.
- Cut a shallow X in the bottom of each tomato and blanch in simmering water 20 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel tomatoes. Coarsely chop, reserving juice.
- Preheat oven to 300° with the rack in the middle.
- Put goat in a shallow baking dish. Sprinkle with 1 ½ tsp salt.
- Drain chiles, discarding soaking water, and purée in a blender with tomatoes and reserved juice, ¾ tsp salt, and remaining ingredients except tortillas until very smooth.
- Pour sauce over meat, turning to coat. Cover dish tightly with a double layer of foil and braise in the oven until the meat is very tender, about 2½ -3 hours. Remove from oven and cool meat in liquid, uncovered for 30 minutes.
- Coarsely shred meat, discarding bones. Then mix into braising liquid in dish. Return to the oven and cook, uncovered, until the sauce is simmering—about 30 minutes more.
- Fifteen minutes before the goat is done, make 2 stacks of tortillas and wrap each stack in foil. Heat in the oven alongside baking dish. Serve goat with warm tortillas and your favorite accompaniments.