Getting Your Goat

ENLARGE PHOTO+

Goats near Hopewell, N.J., are slaughtered on site before Chef Michael Psilakis make roasts, chops, and more.

Juliana Sohn for TIME

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Birria de Jalisco (Mexican Goat Stew)
Recipe from: Maria Guadalupe "Lupe" Nieves of Paramount, Calif.

Serves: 10 people

FOR THE ADOBO SAUCE:
Ingredients:
• 8 dry ancho chiles
• ½ onion
• 2 cloves garlic
• 1 tsp oregano
• Salt to taste
• ¼ cup white vinegar

Directions:
1. Place chiles, onion, garlic, oregano and salt in a small saucepan. Cover with water and boil until onions are soft.
2. Place in blender and mix well.
3. Add the vinegar.

Ingredients for the meat:
• 20 lbs of goat meat on the bone

Directions:
1. Salt the chunks of goat and place the meat in a casserole.
2. Pour the adobo over the meat, cover well and place in a 350 degree oven for at least 4 hours. The meat is finished when it falls easily off the bone.

FOR THE TOMATO SALSA:
Ingredients:
• 6 red tomatoes
• 6 green tomatoes
• Chile de Arbol as desired (optional for extra spice)
• ½ onion
• 2 cloves garlic
• 1 tsp oregano
• 2 whole cloves
• 6 grains of black pepper
• 1 tsp sesame seeds
• ½ tsp powdered ginger
• ½ inch a stick of cinnamon
• 2 tbs grated Mexican chocolate (Ibarra brand)
• Salt to taste
• 6 cups of water

Directions:
1. Place all salsa ingredients in a medium pot and boil until onion is soft. Blend well in a mixer.
2. When the meat is cooked, get some of the broth and add it to the salsa for additional flavor and coloring.

FOR THE GARNISH:
Ingredients:
• Lime juice
• Cilantro
• Chopped fresh onion

To Serve:
1. Pour tomato salsa over the meat in the adobo sauce. Serve with fresh chopped onion, lime juice and cilantro on top. Serve with tortillas.