Smoked Quesabirria Lumpia

Meat

1. Drizzle on olive oil as a binder and rub into meat
2. Season with your favorite taco seasoning on all sides
3. Get your smoker fired up with Hickory wood at around 250F
4. Place meat onto smoker for indirect smoking for 2 hrs, adding more wood as needed for continuous smoke
5. After 2 hrs remove and set aside then get smoker up to 300F

Sauce

1. In a large pan, add the dried chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves and add cold water until it covers everything. Place over medium heat and simmer for about 15 minutes. Pour through a strainer and transfer the solids to a blender. 
2. Add the apple cider vinegar and about 1 cup of beef broth or water and blend until very smooth, about 2 minutes. Add salt to taste

Braise Meat

1. Place pot over coals and add meat into pot
2. Pour the sauce over it. To the blender, add the remaining 2 cups of broth or water and swish it around to pick up any leftover sauce and pour it into the pot then cover
3. Cook for about 3 hours, or until the meat is tender.

Toppings

1. Add minced cilantro and minced white onions to a bowl
2. Squeeze fresh lime juice and salt to taste then mix

Lumpias

1. Lay out lumpia wrapper then add meat, shredded Oaxaca cheese and cilantro onion mixture. Add as much as you want of everything as long as it fits into wrapper
2. To a deep fryer add peanut oil or vegetable oil and heat to 350F
3. Place a few lumps at a time, don’t overcrowd and cook for 2-3 min until golden brown
4. Serve lumpias with more cilantro onion toppings and broth aka consome for dipping and enjoy!