Name: Goat Birria Quesataco
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT3H45M0.000S
Yield: 10 servings
Ingredients: 15 pounds goat meat, cut into chunks; 5 gallons water; 8 ounces dried California chiles, stemmed but not seeded; 3 cloves garlic; 1/2 white onion; 1/2 cup kosher salt; 1/3 cup whole allspice; 1/3 cup whole cloves; 1/3 cup whole black peppercorns; 1 tablespoon ground cinnamon; Corn tortillas; Mozzarella cheese

Directions

For the goat meat birria: Add the goat meat and water to a large pot. Add the salt and bring to a boil. While the meat is cooking, put the chiles into a pot, cover with 2 liters of hot water and let them rehydrate for about 30 minutes.
Next, blend the garlic, onion, allspice, cloves, pepper and cinnamon. Add in the chiles and the soaking water from the pot to the blender and blend. Once the goat comes to a boil, add in the blended birria sauce. After all the ingredients are incorporated, let simmer on low until very tender, about 3 hours. Shred or chop the meat. Reserve the cooking sauce.
For the quesataco: Preheat a grill on medium heat. Dip only one side of each tortilla in the birria cooking sauce and place on the grill. Next, add 1/2 ounce mozzarella cheese and 2 ounces goat meat per tortilla. Let cook until golden brown, about 5 minutes. Serve.