Goat Birria Stew

Directions

1. Pre-heat oven to 325 degrees.

2. Toast the chilies in a pan on medium-high heat, about a minute per side. Once finished, put chilies into a bowl, cover with 2 cups of boiling water and set aside.

3. If using larger cuts of goat meat, cut into 1-2 inch cubes. Rub with salt. 

4. Use the same pan to lightly toast the sesame seeds. Set aside in a bowl.

5. Sear the goat meat in the avocado oil, browning all sides of the meat. As the meat finishes, put on a plate. 

6. Cook the chopped onion in the same pan and oil until translucent and edges are browned. Set pan aside.

7. In a blender, place the toasted peppers and liquid, along with the tomatoes, pepper powder, vinegar, garlic, ginger, sesame seeds, cumin, cloves and oregano. Blend until smooth.

8. In an oven-safe pot, add the meat, onions and blended pepper mixture. Stir and add the cinnamon stick and bay leaves. Add at least 4 cups of water. Add more if the meat is not fully covered.

9. Cover the pot and cook the goat birria for about 5 hours until the meat is tender and can be easily pulled off the bone.

10. Remove bones and serve with cilantro, lime and a side of tortillas or rice.