Smoked Quesabirria Lumpia

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Prep Time: 30 Min | Cook Time: 4-6 hrs

  • 2 lbs boneless chuck
  • Rub City La Chingadera Taco seasoning
  • Lumpia wrappers (found at most Asian Markets)


  • 7 ancho chiles, (ends trimmed and de-seeded)
  • 7 guajillo chiles, (ends trimmed and de-seeded)
  • 3 chiles de arbol, (ends trimmed and de-seeded)
  • 1 white onion, (peeled and halved)
  • 6 garlic cloves, (peeled)
  • 4 roma tomatoes
  • 1 tablespoon black peppercorns
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon ground cloves
  • 1/2 Mexican cinnamon stick, (See note if not using Mexican cinnamon)
  • 3 bay leaves
  • 1 teaspoon apple cider vinegar
  • 3 cups beef broth or water


  • Oaxaca cheese
  • Minced cilantro
  • Minced onions
  • Salt
  • Fresh Lime juice

Items used in video


  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



  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.



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



  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!

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