Pour birria sauce over thawed meatballs cover and refrigerate overnight.
Whisk together the honey, jalapeno brine, cilantro, and rice wine vinegar. Add the sliced onions and refrigerate overnight.
In a one-gallon saucepan over medium high heat. Pour in beer and simmer for 3-4 minutes to burn off the alcohol. Add meatballs with birria sauce to the pan reduce heat to a simmer and cook for 10-15 minutes.
Ladle a portion of the birria in a shallow appetizer bowl. Place one meatball in the sauce then place a dollop of the chimichurri sauce on top of the meatball. Followed by a sprinkle of the cotija cheese.
Place a nest of the jalapeno pickled onions on top of the meatball finishing with a pickled jalapeno on top of the red onion then serve with a side of two warm tortillas each.
