Goat Barbacoa

Ingredients

• About 6 guijillo chiles
• 10-12 allspice berries
• 2 teaspoons ground cumin
• 4 tablespoons dried Mexican oregano
• 2 tablespoons fresh thyme leaves
• 1 yellow onion chopped
• 6 cloves garlic
• 1/3 cup apple cider vinegar
• Two 3-lb legs of goat
• Kosher salt
• Freshly ground black pepper

Instructions

1. 1
   Bring a teakettle of water to a boil. In a cast iron pan over medium heat, toast the chiles on each side until fragrant, about 5 minutes. Remove from the pan, place in a heatproof bowl, and cover with boiling water. Let sit for 20-30 minutes. Drain the chiles, de-stem and seed them, then add to a blender.
2. 2
   Meanwhile, grind the allspice, cumin, and oregano. Add to the blender along with the thyme, onion, garlic, vinegar, and 1/2 cup water. Season the goat all over with plenty of salt and pepper.
3. 3
   Put into a roasting pan, and rub the chile paste all over the goat. Cover the pan tightly with aluminum foil and refrigerate overnight.
4. 4
   (Note: we only ended up using about half of the paste, and reserved the other half to marinade something else, like a chicken. It would also probably be great on lamb.)
5. 5
   Preheat the oven to 300F. Cook the goat for about 4-1/2 to 5 hours, turning once about halfway through, until very tender and falling off the bone. Pour off the juices into a bowl or glass measuring cup and skim off the fat. Shred the meat. Pour the juices back over the meat and toss to combine.
6. 6
   Serve with corn tortillas, pickled onions, and crema.