Birra De Res
Trim excess fat from beef cheek and place into slow cooker. Add the bouillon powder, pepper, garlic and 3 cups of water. Turn onto low and cook overnight. Remove beef from broth. Strain the broth and skim fat off the top.
Remove the stems and seeds from dried chiles. Add the chiles, garlic and oil to a small sauce pan and heat to medium/low. Once chiles begin to soften in the oil, add 1 cup of water. Simmer for 10 minutes.
To the blender add the chiles, garlic, 1 cup fresh water and 1 cup ofcooking liquid from chiles. Add remaining ingredients listed for sauce. Blend on high for 30 seconds. Push down with spatula and blend on high for 30 more seconds, making sure there are no large pieces left. Using a wire mesh strainer, strain the sauce.
Preheat 1 tablespoon of oil to medium heat for a few minutes. Add the strained chile sauce and cook at a steady simmer for 5 minutes. Add beef broth from slow cooker, plus 1 more cup of chicken broth. Stir well to combine and cook for 15 minutes. Add the beef cheek to simmering pot and cook for another 20 to 30 minutes.
Serve with warm tortillas, bolillo rolls. Garnish with cilantro, onion, Chile serrano and lime. Yields up to 6 servings.