Cabrito en Salsa

Carefully toast the Ancho chiles, Guajillo chiles, and Pasilla chiles in a dry comal or skillet over medium heat for 1-2 minutes per side until fragrant, being careful not to burn them. Remove stems and seeds from the toasted chiles. Place the toasted chiles in a heatproof bowl and cover with hot Water. Let them rehydrate for 20-30 minutes until soft.

While chiles rehydrate, place the Tomatillos, Garlic cloves, and White onion on a baking sheet. Roast in an oven at 200°C (400°F) for 15-20 minutes, or until softened and slightly charred.

In a small dry skillet, lightly toast the Cumin seeds, Black peppercorns, and Cloves over medium-low heat until fragrant, about 1 minute. Set aside.