Mexican Goat Birria | Wild Fork

Ingredients

• To Taste WFF Coarse Sea Salt
• To Taste Freshly Ground WFF Black Peppercorns
• Goat:
• 2.2 lbs. Bone-In Goat Cubes, thawed
• 4 Cups Chicken Broth
• 2 Tbsp. Canola Oil
• Birria Sauce:
• 1 Small White Onion, skin-on
• 5 Garlic Cloves unpeeled
• 12 oz. Fresh Tomatillos, washed
• 1 Small Serrano Chile, stem removed
• 2 Tbsp. Apple Cider Vinegar
• 1 Canned Chipotle Pepper in Adobo, plus 1 Tbsp. Adobo Sauce
• ½ tsp. Ground Cinnamon
• 1 tsp. Ground Cumin
• ½ Tbsp. WFF Oregano
• Garnishes:
• 1 Small Red Onion, thinly sliced
• ½ Cup Fresh Cilantro, chopped
• 8 Corn Tortillas, warmed
• 2 Limes, quartered