By Kim Goodfriend and Meghan Laslocky
- About 6 guijillo chiles
- 10-12 allspice berries
- 2 teaspoons ground cumin
- 4 tablespoons dried Mexican oregano
- 2 tablespoons fresh thyme leaves
- 1 yellow onion chopped
- 6 cloves garlic
- 1/3 cup apple cider vinegar
- Two 3-lb legs of goat
- Kosher salt
- Freshly ground black pepper
- Bring a teakettle of water to a boil. In a cast iron pan over medium heat, toast the chiles on each side until fragrant, about 5 minutes. Remove from the pan, place in a heatproof bowl, and cover with boiling water. Let sit for 20-30 minutes. Drain the chiles, de-stem and seed them, then add to a blender.
- Meanwhile, grind the allspice, cumin, and oregano. Add to the blender along with the thyme, onion, garlic, vinegar, and 1/2 cup water. Season the goat all over with plenty of salt and pepper.
- Put into a roasting pan, and rub the chile paste all over the goat. Cover the pan tightly with aluminum foil and refrigerate overnight.
- (Note: we only ended up using about half of the paste, and reserved the other half to marinade something else, like a chicken. It would also probably be great on lamb.)
- Preheat the oven to 300F. Cook the goat for about 4-1/2 to 5 hours, turning once about halfway through, until very tender and falling off the bone. Pour off the juices into a bowl or glass measuring cup and skim off the fat. Shred the meat. Pour the juices back over the meat and toss to combine.
- Serve with corn tortillas, pickled onions, and crema.