INGREDIENTS

• 2 lbs AngusPride® Beef Cheek Meat
• 2 tbsps beef bouillon powder
• 1 tsp fresh cracked pepper
• 1 tsp granulated garlic powder
• 3 cups water
• 2 bay leaves

• 5 dried California chiles
• 6 dried Morita chiles (or chipotle peppers in sauce)
• 4 cloves of garlic
• ⅓ cup canola oil
• 2 cups water, reserve 1 cup
• 1 tsp oregano
• 1 tsp cumin
• ⅓ tsp cinnamon
• ⅓ tsp ground clove
• 6-8 peppercorns
• 2 tsps beef bouillon powder

INSTRUCTIONS

1. Remove the stems and seeds from dried chiles.
2. Add the chiles, garlic, and oil to a small saucepan and heat on medium-low heat. Once chiles begin to soften, add 1 cup of water and simmer for 10 minutes.
3. Add the chiles, garlic, 1 cup fresh water, and 1 cup of cooking liquid from meat to a blender and combine.
   
4. Add the remaining ingredients and blend on high for 30 seconds. Strain the sauce through a mesh strainer to remove large pieces. Set aside.
5. Place all ingredients into a crock pot and cook on low overnight.
6. Remove beef from broth. Strain broth and set aside for later use.
7. Add strained Chile Sauce and one tablespoon of oil to a saucepan, then simmer for 5 minutes.
8. Add beef broth from the crock pot and 1 cup of beef broth to the saucepan. Cook for 15 minutes.
9. Add meat to the simmering saucepan and cook for another 20 to 30 minutes. Serve immediately with rice or tortillas. Top with onions, cilantro, and lime juice.