goat meat (leg, shoulder, rump, or a mix, with some bone, ideally)
Dissolve the salt in the water (to make a 3.5% salt solution).
Cover the meat with the brine.
Refrigerate for 4 hours – 6 hours.
Steam meat for 3 hours 30 minutes – 4 hours.
Set aside, allow to cool. Reserve the juices.
chiles chilacates, deveined and deseeded
6 chiles (substitute 2 anchos + 4 guajillos
Toast until fragrant and beginning to swell.
Transfer to a bowl, cover with boiling water and soak for 15 minutes.
Drain, discard water, and set aside.
chile chipotle in adobo
white onion, coarsely chopped
garlic, peeled & coarsely chopped
mexican oregano, lightly toasted
cumin seed, lightly toasted
pineapple or apple cider vinegar
Blend everything along with the chiles from .
Heat an oven to 400°F / 204°C.
Take the meat from , break it up into large pieces.
Arrange the pieces onto a large baking dish. Pour the contents of the blender onto the meat.
Bake for 30 minutes – 45 minutes. The top should be well-browned and caramelized.
black pepper, ground
Boil tomatoes in water until tender.
Blend tomatoes with water and everything else until liquefied.
Combine with reserved juices from in a large saucepan.
Simmer until the sauce darkens, 5 minutes – 6 minutes.
ground dried chile pequin
Serve as a soup or as a dish, with onions, etc. as sides.