Slice the goat meat as thinly as possible.

Season with the remaining ingredients, mixing well, and let it rest overnight in the fridge.

Remove the meat from the liquid that would have seeped out overnight. Pad dry with a paper towel.

Heat oven to 200 ºF [93 ºC].

Place the meat on a wire rack and dry in the oven until the meat is quite stiff and dry to the touch (it took me about 3 hours).

Cool meat to room temperature and store in a sealed bag in the refrigerator for up to a month.

Rinse meat in running water.

Soak overnight in abundant water (about a gallon [3.8 lt]) in the refrigerator.

Boil in the same water it soaked overnight until the meat is very tender. If you cook it in a pressure cooker it should take 20 minutes. In a conventional pot it should take about an hour, add water if it becomes necessary to maintain the same water level.

Remove the meat from the water (reserve 1 ½ cup of this water).

Cool to room temperature and shred the meat.

Heat oil in a 2 quart pot [2 lt] over low heat.

Add onions, cook and stir until onions become translucent.

Add meat, cook and stir for a couple of minutes.

Mix in tomatoes, garlic and oregano. Cover and simmer over low heat for 10 minutes, stirring occasionally.

Add tomato sauce and 1 ½ cup of water from boiling the meat.

Cover and simmer for another five minutes.

Taste and add salt to taste if you find it necessary (I did not).

Serve with white rice and slices of avocado.