Birria (Mexican Goat and Chile Stew) Recipe – Sunset Magazine

Ingredients

• 5 pounds kid goat (cabrito) ribs*, cut into 3- to 4-in. pieces by a butcher
• About 2 tsp. kosher salt
• 8 dried guajillo chiles*
• 4 dried ancho chiles*
• 6 garlic cloves, unpeeled
• 3 tablespoons cider vinegar
• 2 teaspoons piloncillo* or packed dark brown sugar
• 1/2 teaspoon each cumin seeds and dried Mexican oregano
• 6 whole cloves
• 1 cup drained canned fire-roasted tomatoes or 2 fresh tomatoes, roasted in a frying pan until browned