Dried goat meat broth

Place the dried goat meat in a large pot, cover with fresh water, and bring to a boil over high heat. Reduce heat to medium and simmer for 30 minutes. Drain the water and rinse the dried goat meat thoroughly to remove excess salt and impurities.

Remove the stems and seeds from the guajillo chiles, ancho chiles, and arbol chiles. Lightly toast the guajillo chiles, ancho chiles, and arbol chiles in a dry comal or skillet over medium heat for about 30 seconds per side until fragrant, being careful not to burn them.

Transfer the toasted guajillo chiles, ancho chiles, and arbol chiles to a bowl and cover them with hot water. Let them soak for 20 minutes until they are softened.