Birria De Chivo - cooking recipe

Ingredients

8 dried ancho chiles - stemmed, seeded, and cut into strips
8 dried guajillo chiles - stemmed, seeded, and cut into strips
2 dried cascabel chiles - stemmed, seeded, and cut into strips
5 1/2 cups chicken broth
7 pounds goat meat
1 large onion, diced
12 cloves garlic, minced
4 teaspoons salt
3 teaspoons dried oregano
2 teaspoons ground thyme
1 1/2 teaspoons cumin seeds
1 teaspoon ground allspice
4 whole cloves
ground black pepper to taste
5 bay leaves
8 medium plum tomatoes, quartered
4 tablespoons apple cider vinegar
2 fluid ounces tequila (such as Sauza(R))

Preparation

Heat a dry skillet over medium heat. Toast chiles until fragrant, about 20 seconds. Transfer to a heat-proof container with a lid. Bring 5 cups of water to a boil and pour over chiles until just covered. Cover the container and set aside for 20 minutes.
Pour chicken broth into a slow cooker set on Low. Add goat meat, onion, garlic, salt, oregano, thyme, cumin, allspice, whole cloves, black pepper, and bay leaves.
Combine tomatoes, vinegar, and tequila in a blender and process until smooth. Add drained chiles and blend until as smooth as possible. Use a spoon to push the mixture through a small-holed strainer and add to the slow cooker; discard anything remaining in the strainer.
Cover the slow cooker and cook until meat is tender, 8 to 10 hours. Skim fat and strain juices before serving.