Goat barbacoa

Begin by toasting the Dried Ancho chiles, Dried Guajillo chiles, and Dried Pasilla chiles in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Remove from heat and place the toasted chiles in a bowl, covering them with hot water. Let them rehydrate for 20-30 minutes until soft.

While the chiles rehydrate, prepare the marinade. In a blender, combine the rehydrated chiles (reserving a small amount of the soaking liquid), Tomatillos, White onion, Garlic cloves, Cumin seeds, Mexican oregano, Cloves, Black peppercorns, Apple cider vinegar, and 10 grams of Salt. Blend until a smooth paste is formed, adding a little of the reserved chile soaking liquid if needed to achieve a thick, pourable consistency.

Pat the Goat meat bone-in dry with paper towels. Rub the chile marinade generously all over the Goat meat bone-in, ensuring it is thoroughly coated. Place the marinated goat meat in a large bowl, cover, and refrigerate for at least 12 hours, preferably 24 hours, to allow the flavors to penetrate.