Set a cutting board on the counter and use a chef’s knife to remove stems and most seeds from the ancho, guajillo, and cascabel chiles.

Place the cleaned dried chiles into a medium saucepan and cover them with water using a measuring cup.

Put the saucepan on the stove over medium heat and simmer the chiles for 10 minutes, stirring once or twice with a wooden spoon, until they are soft and pliable.

While the chiles soften, place the tomatoes, ½ onion, and garlic cloves on the cutting board and lightly coat them with 1 tbsp vegetable oil using a measuring spoon and your hands.

Heat a large pot or Dutch oven over medium heat and add the oiled tomatoes, onion, and garlic, turning them with tongs every few minutes until they are lightly charred and soft.

Use tongs to transfer the softened chiles from the saucepan into a blender and add the charred tomatoes, onion, and garlic from the pot.

Pour 1 cup of chile soaking liquid into the blender with a measuring cup, then add vinegar, cumin, peppercorns, cloves, cinnamon stick, bay leaves, oregano, marjoram, thyme, and salt.

Blend on high until the adobo sauce is very smooth, stopping to scrape the sides with a spoon if needed so no pieces of chile remain.

Set a fine-mesh strainer over the now-empty large mixing bowl and pour the adobo from the blender through it, using a spoon to press the sauce so it falls smooth into the bowl.

Place the goat chunks on the cutting board and trim any very hard pieces of fat with the chef’s knife, leaving some fat for flavor.

Put the goat pieces into the large mixing bowl with the strained adobo and stir well using a wooden spoon so every piece is completely coated.

Cover the bowl tightly with plastic wrap and place it in the fridge for 12 hours so the goat absorbs the chile and spice flavors.

The next day, set the Dutch oven on the stove over medium-high heat and add 1 tbsp vegetable oil with a measuring spoon.

Use tongs to lift goat pieces from the adobo and place them in the hot pot in a single layer, cooking a few minutes per side until browned, then repeat with remaining meat.

Pour all remaining adobo from the bowl into the pot over the browned goat and add 6 cups water or broth with a measuring cup, stirring with the wooden spoon to combine.

Bring the pot to a gentle boil, then lower the heat to low, cover with the lid, and let the goat simmer for 3 hours, stirring every 30 minutes so nothing sticks.

After the goat has simmered, use tongs to pull out a piece and check with a fork on the cutting board; it should shred easily and the meat should fall from the bone.

Move all goat pieces to the cutting board with tongs and let them cool briefly, then shred the meat off the bones using two forks, discarding bones and large hard fat pieces.

Return the shredded goat to the pot of hot consomé and stir with the wooden spoon so the meat soaks up the broth and stays juicy.

Serve Birria de Chivo in bowls by ladling meat and consomé with a ladle, topped with chopped onion and cilantro, and pass lime wedges and warm tortillas on the side.