This rich adobo from Jalisco, Mexico, is perfect for stewing cuts of lamb and beef as well. We serve this with corn tortillas, but leftovers are an excellent filling for enchiladas, Burritos, and Tortas. If needed, omit any chiles you cannot find and substitute a little more of the ones you can. If using goat stew meat, be sure to check for bone fragments and warn diners (see About Goat).

Stem, seed, and roast:

Place in a small bowl, cover with water, and soak for 30 minutes. Meanwhile, toast in a Dutch oven over medium heat until fragrant:

Transfer the spices to a blender. Roast in the Dutch oven until charred on all sides:

Remove to a small plate and let cool. Add to the pot:

Add:

Brown on all sides, in batches, about 10 minutes. As the goat browns, peel the roasted garlic and remove the stem and seeds from the charred serranos. Add to the blender along with the drained, soaked chiles, charred onion halves, and:

Puree until smooth. When the goat is browned, transfer to a plate, scrape the pureed chile mixture into the pot, and fry, stirring, for 30 seconds. Add:

Return the goat to the pot and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer until the goat is very tender, about 3 hours.

Remove the bay leaf. Transfer the goat to a plate and skim off any fat from the surface. Increase the heat to medium-high and reduce the braising liquid by two-thirds. As the liquid reduces, shred the meat, removing any bones or gristly bits. When the liquid is thick and reduced, remove from the heat and return the meat to the pot. Taste and adjust the seasoning with:

Serve with: