About the Dish

3/4 cup Long Grain Rice
8 ounces Grass-Fed Fajita Beef
2 teaspoons Bragg Liquid Aminos
1 teaspoon Sherry Vinegar
3 ounces Shallot
1 ear Corn
6 ounces Salad Tomatoes
1 Jalapeño Pepper
1 ounce Cotija Cheese
1 Lime
1 packet Sour Cream
2 packets Crystal Hot Sauce
Per Serving
Calories 630
Total Fat 18 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 1080 mg
Total Carbohydrates 76 g
Dietary Fiber 4 g
Sugar 8 g
Protein 40 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Berliner Weisse

Who knew we would love our burritos deconstructed in a bowl? We love bowls because you get more of what you want in the burrito without having to try to pretend you won't make a mess picking it up. For this burrito bowl with creamy textures from the cheese, sweetness from the corn and some acid from the lime, we suggest we accentuate the sour. Pair this meal with Southern Brewing Red & Black Berliner Weisse brewed in Atlanta, Georgia.

Southern Brewing Red & Black Berliner Weisse, Atlanta, Georgia

Rosado of Hondarrabi Beltza and Hondarrabi Zuri - Getaria, Spain

Rosados (roses) from the Basque country of Spain achieve a refreshingly sweet acid balance to go with the salsa. Consolidating the flavors of citrus and red berry fruit, it bridges the gap between the characteristics of red and white wines. This is perfect because you have a heavy protein in this dish, the steak, and the wine acts as a great mediator between it and the fresh lime.

Txomin Etxaniz Rosado, Getariako Txakolina, Spain

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
In a bowl, toss steak with liquid aminos, vinegar, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
3
MISE EN PLACE • Halve, peel and thinly slice shallot. • Discard pepper stem and seeds. Finely chop flesh. • Quarter tomatoes. • Halve lime. Juice 1 half; cut remaining half into wedges. • Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
4
Toss shallot with steak and marinade.
5
In a bowl, combine corn, tomato, pepper, Cotija and half of lime juice.
6
• Place a sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add steak mixture. Cook without disturbing until browned on bottom, about 2 minutes. • Turn steak. Cook, stirring occasionally, until browned all over, 1-2 minutes.
7
• Fluff rice with a fork. Divide between 2 bowls. • Top with steak mixture and corn salsa. • Add sour cream and hot sauce as desired. Serve with lime wedges, and enjoy!

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