My goat meat, fermented chile sauces, apple cider vinegar, New Mexico beans, and blue-corn pâté bring this dish close to home. The adobo below offers a version made with dried chiles, vinegar, and spices.
Serves 4–6 · Prep: about 30 minutes; marinate at least 2 hours or overnight
Oven: 3–4 hours at 300°F · Slow cooker: 8–10 hours on low or 5–6 hours on high
Ingredients
3–4 lb goat shoulder or hind leg, cut into chunks; oil, salt and pepper; dried guajillo and optional árbol chiles; garlic, onion, tomatoes, apple cider vinegar, Mexican oregano, cumin, cloves, cinnamon, broth and bay leaves. Serve with corn tortillas, diced onion, cilantro, and lime.
Toast the chiles briefly until fragrant. Cover with boiling water and soak for about 20 minutes. Roast the garlic and onion; peel the garlic. Blend the softened chiles with some soaking water, garlic, onion, tomatoes, vinegar, oregano, cumin, cloves, cinnamon, and enough broth to make a smooth adobo.
Season the goat, coat it in the adobo, cover, and refrigerate for at least 2 hours or overnight. Set the meat in a covered pot with the remaining marinade and bay leaves. Slow-cook on low for 8–10 hours or high for 5–6 hours, or braise in a covered Dutch oven at 300°F for 3–4 hours, until tender.
Shred the meat into the sauce. Serve with tortillas, onion, cilantro, lime, and the consomé.
Kitchen notes: Strain the adobo for a smoother sauce. A masa-harina slurry can thicken a thin broth. A little lime juice or beer in the marinade is another option when you want to soften a stronger flavor.