Birria de Chivo (Goat Stew)

1. Toast dried chiles in a dry pan until fragrant (about 30 seconds per side). Remove stems and seeds, then soak in hot water for 20-30 minutes until softened. 2. In the same pan, char tomatoes, onion, and garlic until lightly browned. Set aside. 3. In a blender, combine softened chiles, charred vegetables, cider vinegar, cumin, cloves, peppercorns, and oregano with 1 cup of the soaking liquid until a smooth paste forms. Strain the mixture through a fine-mesh sieve, discarding solids. 4. Season goat meat generously with salt. In a large Dutch oven or heavy pot, sear the goat meat over medium-high heat until browned on all sides. Remove meat and drain excess fat. 5. Return goat meat to the pot. Pour the strained chili sauce over the meat, along with the bay leaves and remaining water/broth. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the goat is fork-tender. 6. Remove goat meat from the pot and shred using two forks. Return shredded meat to the broth. Taste and adjust seasoning. 7. Serve hot in bowls as a stew, or use the meat and consommé for Birria tacos, garnished with chopped onion, cilantro, and a squeeze of lime.