Begin by boiling the water. Add the boiling water to the dried gualjillo chilies. Let steep for 20 minutes. Add the rehydrated chilies and enough water to a blender. Blend thoroughly.

Place the cut up goat in a big mixing bowl. Pour the marinade over the goat and let do its job overnight. In the morning, add the marinated goat to the pressure cooker. Add one quartered onion, garlic and enough water to cover. Set the pressure cooker for an hour and let it do its magic.

Once the goat is removed from the pressure cooker and let cool. Once cool, pull all the meat off the bones. Add to a Dutch oven and add the remaining onion all the spices with the apple cider vinegar and a little bit of the water from the pressure cooker. Let simmer on a low heat enabling all the spices to sink into the meat.

Serve with raw onion, corn tortillas and cilantro. Enjoy!