• 4 dried guajillo chiles, stemmed, seeded and torn
  • 4 dried ancho chiles, stemmed, seeded and torn
  • 2 tsp. extra virgin olive oil, divided
  • 1 medium tomato, chopped
  • 1 medium yellow onion, chopped
  • 3 Tbsp. garlic, chopped
  • 2 tsp. salt
  • 1 pepper
  • 2 lbs. Pork Cheek Meat
  • 3 cups water, divided
  • 1 bunch fresh cilantro, chopped (stems and leaves)
  • 1/2 tsp. cumin
  • 1/2 tsp. ground oregano
  • 1/4 tsp. ground cloves
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried marjoram
  • 1/4 tsp. ground bay leaves


Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée


  1. Heat a large skillet over medium-high heat. Add chiles and cook for about 30 seconds stirring continuously; transfer to a plate.
  2. Add 1 tablespoon olive oil, tomatoes, onion, garlic salt and pepper to skillet; saute until vegetables are browned, about 5 minutes. Transfer to blender along with toasted chiles and 1/2 cup water; puree. Strain mixture through fine-mesh sieve back into the skillet, pressing it through with the back of a spoon.
  3. Add pork cheeks to skillet coating with chile sauce. Cook over medium heat 5 minutes.
  4. Add remaining 2 cups water, cilantro, cumin, oregano, cloves, thyme, marjoram and ground bay leaves to blender; puree and add to skillet.
  5. Bring to a boil; reduce heat and cover tightly. Gently simmer for 1 1/2 to 2 hours or until very tender.

Note: Serve in corn or flour tortillas and top with diced onion, cilantro, lime wedge and salsa.