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Ingredients
  • 3 dried guajillo or New Mexico chiles, wiped clean
  • 2 dried ancho chiles, wiped clean
  • 1 pound tomatoes
  • 3 ½ to 4 pound bone-in goat such as shoulder, neck, or leg
  • 3 garlic cloves
  • 1 ½ teaspoon dried oregano
  • 1 teaspoon distilled white vinegar
  • 5 whole black peppercorns
  • 3 whole cloves
  • 2 Turkish bay leaves or 1 California
  • 16 to 24 corn tortillas
  • subheading: Accompaniments:
  • sliced radishes
  • crumbled queso fresco
  • salsa verde
  • thinly sliced romaine or iceberg lettuce
  • chopped cilantro
  • chopped white onion
  • lime wedges
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