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Beautiful dishes @BonVivant, thanks for sharing!

The goat birria turned out great! It was a bit of work but totally worth it. I used the recipe from Rick Martinez's Mi Cocina but also consulted this video by Rick Bayless (next time I may try his cooking method as it is quite simple).

Back to Rick Martinez's version. I got 2 goat shoulders from my local middle eastern market. They were rubbed with salt, and refrigerated for a couple of days. For the sauce, tomatoes, onions, chiles (guajillo, cascabeles, moritas), garlic, raw cashews or peanuts (I used fresh peanuts I had just bought in Hawaii), peppercorns, allspice, canela, and cloves are roasted in the oven (he also calls for 1 corn tortilla but I didn't have any on hand). The herbs and spices are added (oregano, thyme, cumin, and the goat is added on a rack above the roasted vegatables. Water is added to the pan, which is covered tightly with foil, and the goat is baked for 4.5 to 5 hours (mine took about 6 hours). Once cooked, the meat is shredded into small pieces, and the liquid used to make a smooth puree (the consommé). It's served topped with onion and cilantro, with lime wedges. salsa de chile de arbol, and tortillas. The consommé was rich and complex in flavor - absolutely delicious!