DIRECTIONS

1. cube up the chuck roast into 3-4” cubes and remove hard fat

2. season cubed up chuck roast with Cattleman’s Grill Mexicano Seasoning or your favorite taco style seasoning

3. smoke cubed chuck roast at 225° for 2.5 hours

4. make braising sauce by adding the following ingredients to a blender and puree until smooth:

• 24 oz beef broth

• 8 oz hot tomato sauce

• 6 oz chipotles in adobo

• juice of 1 lime

• ¼ red onion

• 4-5 cloves of garlic

• 1 tbsp Cattleman’s Grill Mexicano Seasoning

5. after smoking roast for 2.5 hours, add to a tin pan with the braising sauce

6. cover the pan with foil and add back to the smoker. Raise the smoker temperature to 275° and allow it to braise for 3 hours

7. after braising for 3 hours, pull the roast and shred.

8. place the shredded roast back in the braising sauce to absorb more juice

9. fill egg roll wraps with cheese, birria, diced onions, and chopped cilantro

10. fry egg rolls at 375° for 2 minutes

11. serve egg rolls with a bowl of the braising sauce/consume for dipping