Goat Birria (Jalisco-Style Goat Stew)

Name: Goat Birria (Jalisco-Style Goat Stew)
Cuisine: American, African, Japanese, European, Asian, Southern, Mediterranean, Moroccan, Greek
Ingredients: 1 dried guajillo chile, stemmed; 1 cup boiling water; 8 tomatillos, husked and cored; 5 cloves garlic, unpeeled; 1 medium white onion, havled (one half minced); 1 serrano chile, stemmed; 1⁄4 cup cider vinegar; 2 tsp. dried oregano, preferably Mexican; 1⁄2 tsp. ground cinnamon; 1⁄2 tsp. ground cumin; 1⁄4 tsp. freshly ground black pepper; 1 (2") piece ginger, peeled and thinly sliced; 2 tbsp. canola oil; 3 lb. bone-in goat shoulder, cut into 3" pieces (ask your butcher to do this); Kosher salt, to taste; 1 1⁄2 cups chicken stock; 1⁄2 cup roughly chopped cilantro; Corn tortillas, warmed, for serving; Lime wedges, for serving