Goat Quesabirria Tacos

• goat meat, bone-in mixed cuts (ribs, shoulder, belly, shin), to taste
• beef bone marrow rounds, to taste
• dried guajillo chiles, to taste
• Roma tomatoes, to taste
• canned tomato sauce, to taste
• tomato paste, to taste
• chipotle pepper, to taste
• black peppercorns, to taste
• bay leaves, to taste
• ground clove, to taste
• dried thyme, to taste
• dried marjoram, to taste
• dried oregano, to taste
• ground cumin, to taste
• ground ginger, to taste
• cinnamon stick, to taste
• garlic cloves, to taste
• onion, to taste
• beef broth, to taste
• water, to taste
• corn tortillas, to taste
• shredded mozzarella, to taste
• cilantro, to taste
• limes, to taste
• oil, to taste
• salt, to taste

Preparation

1. Step 1

   0:36
   Bring a pot of water to a boil, then add the guajillo chiles with their tops removed and seeds left in, along with the tomatoes. Turn off the heat and let them steep for 5 to 10 minutes.
2. Step 2

   1:39
   Butcher the goat into ribs, shoulder, belly, shin, and neck pieces, cutting between the bones.
3. Step 3

   2:39
   Place the goat pieces in a large pot with the bone marrow, tomato sauce, tomato paste, cinnamon stick, bay leaves, peppercorns, oregano, thyme, marjoram, clove, cumin, and ginger.
4. Step 4

   3:20
   Add the chipotle pepper to a blender. Peel the skins off the steeped tomatoes and add them to the blender with the guajillo chiles and about a cup of the steeping liquid. Blend until smooth.
5. Step 5

   3:46
   Pour the blended mixture over the goat and spices. Add the beef broth, half an onion, and garlic cloves, then mix thoroughly.
6. Step 6

   4:20
   Cover the pot and cook in a preheated 325 F oven for 2 1/2 to 3 hours, until the meat is tender.
7. Step 7

   4:56
   Remove the pot from the oven. Strain the consommé into a pot, then pull the meat off the bones, scrape out the bone marrow, and roughly chop the meat.
8. Step 8

   6:03
   Put the chopped meat in a container and stir in a couple of ladles of the consommé.
9. Step 9

   6:23
   Chop the onion and cilantro, and cut the limes into wedges.
10. Step 10

    6:54
    Oil a griddle over medium heat. Add the corn tortillas and top with shredded cheese, letting it melt.
11. Step 11

    7:01
    Spoon the goat meat onto half of each tortilla and drizzle with a little consommé. Once the cheese is melted, fold the taco and flip to crisp on both sides.
12. Step 12

    7:28
    Ladle consommé into a bowl and top with chopped onion, cilantro, and a squeeze of lime. Serve the tacos with the consommé for dipping.