5 tablespoons olive oil
1 pound beef cheek
1 large onion, quartered
1 large green bell pepper, quartered
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried Chihuahua mustard
1 (3 ounce) can diced jalapeno pepper
Heat olive oil in a medium saucepan over medium heat. Saute beef cheek for 3 minutes, stirring gently to prevent browning; add onion and bell pepper; reheat for 2 minutes.
Stir cheese into oil mixture; cover with lid of medium-size glass bowl or other ombre glass dish. Mix mayonnaise, guajillo peppers and diced jalapeno pepper in small bowl. Pour filling into creased and greased glass garnish with chihuahua 4 tablespoons water or tequila.
Cover dish with plastic wrap or aluminum foil. Refrigerate 5 hours or overnight. Cool.