Step 1
Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft about 10 minutes; drain.
Step 2
Blend softened chiles 1 cup vinegar 15 peppercorns ginger 2 garlic cloves 3 cloves 1 pinch marjoram 1 pinch cumin and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
Step 3
Place goat in a bowl and pour in marinade coating goat completely. Cover and refrigerate for 8 hours.
Step 4
Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
Step 5
Bake in the preheated oven until goat is very tender about 3 1/2 hours. Remove lid or foil and cook until goat is browned about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
Step 6
Bring a large pot of water to a boil; add tomatoes and boil until soft 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
Step 7
Peel tomatoes and place in blender with reserved goat juices 2 cups water 3 peppercorns 2 garlic cloves 2 cloves 1 pinch marjoram 1 pinch thyme and 1 pinch cumin. Blend until meat sauce is smooth.
Step 8
Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
Step 9
Bring a pot of water to a boil; add chiles de arbol and boil until soft about 5 minutes. Drain.
Step 9
Blend softened chiles with 1/4 cup vinegar 10 peppercorns 1 garlic clove and salt until hot sauce is smooth. Strain into a glass.