Birria de Chivo

Begin by preparing the dried chiles. Heat a dry comal or heavy skillet over medium heat. Toast the Dried Ancho chiles, Dried Guajillo chiles, and Dried Chile de Arbol for 30-60 seconds per side until fragrant, being careful not to burn them. Remove from heat.

Once toasted, remove the stems and most of the seeds from the Dried Ancho chiles and Dried Guajillo chiles. For the Dried Chile de Arbol, you can leave some seeds for extra heat. Place all toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until softened.

While the chiles rehydrate, prepare the other aromatics. On the same comal or skillet, roast the Tomatillos, 150g White onion, and Garlic cloves until softened and slightly charred in spots. Add the Ginger to the comal and roast briefly until fragrant.