Birria (Mexican Goat and Chile Stew)
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Ingredients

  • 5 pounds
  • kid goat (cabrito) ribs*, cut into 3- to 4-in. pieces by a butcher
  • About 2 tsp. kosher salt
  • dried guajillo chiles*
  • dried ancho chiles*
  • 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
  • whole cloves
  • 1 cup
  • drained canned fire-roasted tomatoes or 2 fresh tomatoes, roasted in a frying pan until browned

Instructions

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