Slow-braised Texas cabrito (young goat) in the Jalisco-style, with guajillo chiles, cumin, raw cider vinegar, cinnamon and cloves.. (adapted from a recipe by Rick Bayless) 1 pound goat shoulder roast 1 tablespoon leaf lard 3 cloves garlic, minced 1 white onion, diced and divided 2 Roma tomatoes, roasted and diced 1 teaspoon cumin seeds 3 … Continue reading Birria Jalisciense