11. Prepare the dried chiles. Remove stems and seeds from the Ancho chiles and Guajillo chiles. Lightly toast the chiles in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Place the toasted chiles in a heatproof bowl and cover with 200 grams of hot Water. Let them rehydrate for 20-30 minutes until soft.
22. Make the marinade paste. Drain the rehydrated Ancho chiles and Guajillo chiles, reserving a small amount of the soaking liquid. In a blender, combine the softened chiles, Garlic cloves, Cumin seeds, Mexican oregano, Lime juice, Salt, Black pepper, and a splash of the reserved chile soaking liquid. Blend until a smooth, thick paste forms, adding more soaking liquid if needed to achieve a spreadable consistency.
33. Prepare the cabrito. Rinse the Cabrito (young goat) thoroughly under cold water and pat it completely dry with paper towels. Make several deep incisions all over the meat, especially in thicker parts, to allow the marinade to penetrate.
