Birria De Chivo

• 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))

1. 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.
2. 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.
3. 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.
4. Cover the slow cooker and cook until meat is tender, 8 to 10 hours. Skim fat and strain juices before serving.

chicken broth, goat meat, onion, garlic, salt, oregano, ground thyme, cumin seeds, ground allspice, cloves, ground black pepper, bay leaves, tomatoes, apple cider vinegar, fluid ounces tequila

Taken from www.allrecipes.com/recipe/264662/birria-de-chivo/ (may not work)