GOAT Quesabirria Tacos

MAKE GOAT QUESABIRRIA AT HOME! YA EVER SEE ME MEASURE ANYTHING NO COOK FROM YOUR HEART DIP YOURSELF IN CONSOMÉ TAKE A LAP COOKIN’ SOMETHIN’ GOAT INGREDIENTS Goat Ribs Goat Shoulder Goat Belly Goat Shin Beef Bone marrow rounds, about 2-4 inches wide/thick BROTH INGREDIENTS 4 Dried Guajillo Chiles Beef Broth (64oz) Tomato Paste Tomato Sauce 1 Chipotle Pepper 2 Tbsp Peppercorns 3 Bay leaves Clove 1 tsp dried thyme 1 tsp Marjoram 1 tsp Dried Oregano ½ tsp Ground Cumin ½ tsp Ground Ginger 1 Cinnamon Stick 8 Cloves Garlic ½ Large onion 1 ½ Tbsp Salt 4 Red Tomatoes ¼ cup Apple Cider Vinegar 2 cups Water TOPPINGS Cilantro White Onion, chopped Shredded Mozzarella Limes Corn Tortillas COOKING METHOD: 1. Fill a large pot with water. Remove the tops from the guajillo chiles leaving the seeds in and add to the water along with the tomatoes. Bring to a boil, turn the heat off and let steep for 5-10 minutes. 2. Place the butchered goat pieces into a large pot with tomato sauce, tomato paste, bay leaves, thyme, oregano, marjoram, cumin, ginger, cloves, and cinnamon stick. 3. Add chipotle peppers to a blender. Remove the skins from the tomatoes and add to the blender along with the guajillo peppers. Add in 1 cup of the tomato/pepper liquid. Blend together until smooth. 4. Pour the blended liquid all over the goat pieces and spices. Add in beef/bone broth, a halved onion, and 5 cloves of garlic Mix together thoroughly. 5. Wrap up using aluminum foil and place in a 325F oven for 2.5-3 hours. 6. Remove the goat mixture from the oven and remove the meat from the bones. Roughly chop. 7. Using a filter, pour the goat consommé into a medium pot. 8. Add chopped meat to a bowl and pour a couple of ladles full of consommé over the meat. Mix together. 9. On an oiled griddle over medium heat, add the corn tortillas and top with shredded cheese on top to melt. 10. Add the goat meat to half of the taco and drizzle with a little consommé. Once the cheese is melted, fold the taco and flip to crisp on both sides. 11. Pour a couple of ladles of the consommé into a bowl and top with chopped onions and cilantro, and lime juice. 12. Plate the tacos and enjoy with a little dip in the consommé.