Jalisco style goat stew

1. Toast the ancho chiles, guajillo chiles, and arbol chiles in a dry comal or skillet over medium heat for 2-3 minutes until fragrant, being careful not to burn them. Remove from heat.

2. Place the toasted ancho chiles, guajillo chiles, and arbol chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.

3. While chiles rehydrate, roast the roma tomatoes, the roughly chopped white onion, and the peeled garlic cloves on the comal until softened and slightly charred, about 10-15 minutes.