Since I made plenty of Birria sauce from the last batch, why not? I sauteed the protein, drained the fat, added Birria sauce, and slow-cooked them in the oven at 350°F, covered for 2.5 hours until tender. While waiting for it to cook, I air-fried some pork belly chicharrones (inspired by @LVJ76 last week's creation) seasoned with Luzianne Cajun seasoning for hors d'oeuvres. The Hatch green chile sauce made the perfect dipping sauce.
The bottom left is the beef rib fingers, and the pork belly is to the right. Now, make your imagination fly on how you want to eat it, what condiments you want, and, of course, the beverage choice to go with it. Salud!
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