Goat Birria Jalisco Style Goat Stew

Ingredients

• 1 dried guajillo chile, stemmed
• 1 cup boiling water
• 8 tomatillos, husked and cored
• 5 cloves garlic, unpeeled
• 1 medium white onion, havled (one half minced)
• 1 serrano chile, stemmed
• 1⁄4 cup cider vinegar
• 2 tsp. dried oregano, preferably Mexican
• 1⁄2 tsp. ground cinnamon
• 1⁄2 tsp. ground cumin
• 1⁄4 tsp. freshly ground black pepper
• 1 (2″) piece ginger, peeled and thinly sliced
• 2 tbsp. canola oil
• 3 lb. bone-in goat shoulder, cut into 3″ pieces (ask your butcher to do this)
• Kosher salt, to taste
• 1 1⁄2 cups chicken stock
• 1⁄2 cup roughly chopped cilantro
• Corn tortillas, warmed, for serving
• Lime wedges, for serving

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