Clean the Cabrito thoroughly, removing any excess fat or membranes. Pat it completely dry with paper towels.
2
Remove stems and seeds from Ancho chile and Guajillo chile. Place them in a heatproof bowl and cover with hot water. Let them rehydrate for 20-30 minutes until softened.
3
Drain the rehydrated Ancho chile and Guajillo chile. Transfer them to a blender along with Garlic cloves, Mexican oregano, Cumin seeds, Sea salt, White vinegar, Achiote paste, and Water.
