Experience the bold flavors of guajillo pepper pork birria, slowly braised until super tender then generously served atop fluffy yellow rice alongside hearty baked black beans. Topped with fresh pico de gallo, this mouthwatering dish takes you on a culinary journey through the vibrant streets of Mexico.
Nutritional facts
Protein
37g
Carbs
71g
Calories
630
Fat
21g
Ingredients
Dried Morita ChileRice VinegarCanola and Olive Oil BlendBay LeafTurmericCanned Black BeansOreganoCarrotsRed OnionPlum TomatoCuminCorianderBlack PepperCinnamon StickCilantroGarlicSugarOnionJasmine RiceKosher SaltChile de ArbolWhite VinegarGuajillo ChileRice Wine VinegarStar AniseLemon JuicePork Shoulder
Reviews
4.2
Based on 270 reviews
Andrew Corrigan, chef and owner of Hungry House, has spent his career working in many of NYC’s finest restaurants, including Tocqueville, Del Posto, Locanda Verde and Cookshop. Now at Hungry House, he’s collaborating with today’s most innovative and inspiring chef creators outside of the traditional restaurant sphere. But once a cook, always a cook. Andrew and his team have put together a menu to showcase seasonal ingredients, big flavors, and a selection of recipes from a career devoted to the exploration of cooking. You’ll find this menu to be healthy, wholesome and delicious.
You can find Hungry House by Andrew Corrigan’s meals in...