2 1/2 - 3 1/2 pounds cheek meat called "Carne de Cachete" in spanish (can be purchased at most Latin markets with Butcher shops, usually $2.XX a pound), 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons black pepper, 1 tablespoon dried oregano (Mexican if you have it), 1 1/2 teaspoons chile powder or smoked paprika
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