For the goat meat birria: Add the goat meat and water to a large pot. Add the salt and bring to a boil. While the meat is cooking, put the chiles into a pot, cover with 2 liters of hot water and let them rehydrate for about 30 minutes.
Next, blend the garlic, onion, allspice, cloves, pepper and cinnamon. Add in the chiles and the soaking water from the pot to the blender and blend. Once the goat comes to a boil, add in the blended birria sauce. After all the ingredients are incorporated, let simmer on low until very tender, about 3 hours. Shred or chop the meat. Reserve the cooking sauce.
For the quesataco: Preheat a grill on medium heat. Dip only one side of each tortilla in the birria cooking sauce and place on the grill. Next, add 1/2 ounce mozzarella cheese and 2 ounces goat meat per tortilla. Let cook until golden brown, about 5 minutes. Serve.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Yasmany Mendoza at Tacos Y Birria La Unica in Los Angeles, CA
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