Here’s the leftover birria from yesterday. I removed all the fat that solidified on top. I always store leftovers in a glass container in the fridge.

Remove the bones and chop only the meat.

Chop the onion and jalapeño peppers. This time it turned out very spicy, so I’ll just use onion.

Heat a skillet and brown the chopped birria.

In a small saucepan, heat 2 tablespoons of oil and sauté the onion until translucent.

Add the sautéed onion to the birria.

Let it cook for just about 2 minutes. Serve hot. You can serve it with refried beans (see recipe),