About the Dish

3/4 cup Long Grain Rice
8 ounces Hanger Steak
1 teaspoon Spice Blend
1/4 teaspoon Dried Thyme
1 Lemon
8 ounces Tomato
2 ounces Cucumber
1/2 Onion
1 small Serrano Pepper
8 sprigs Cilantro
4 small Flour Tortillas
Per Serving
Calories 660
Total Fat 16 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 1200 mg
Total Carbohydrates 91 g
Dietary Fiber 4 g
Sugar 7 g
Protein 36 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

Mexican Lager

So why is Mexico all about lagers? Well, a little history: when you are the younger brother of an Austrian Archduke, there is little room in the family business for you, so in a shady deal with Napoleon, you become Emperor of Mexico. You bring Vienna with you and, thus, lagers arrived in Mexico! A crisp lager will complement these tacos letting them take center stage.

Arches Mexican Empire, Hapeville Georgia

Sauvignon Blanc - Marlborough, New Zealand

Sauvignon Blancs are a kaleidoscope of lime and tropical flavors that pair well with the citrusy flavors of pico de gallo. The hint of the wine’s herbaceousness will resonate with the cucumbers as well as the hint of salinity in the pico.

Brancott Estate Sauvignon Blanc, Marlborough, New Zealand


• 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
MISE EN PLACE • Zest and juice lemon. • Chop tomato. • Peel and dice 1 cup onion (save any extra for another use). • Dice cucumber. • Discard pepper stem and seeds. Finely chop flesh. • Pick and finely chop cilantro leaves.
• Rub steaks on all sides with a total 1 teaspoon cooking oil. • In a small bowl, combine lemon zest, Latin spice, thyme, 1/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper. • Rub steaks with spice mixture. Let rest 5 minutes.
In a bowl, combine tomato, measured onion, cucumber, serrano (the whole pepper will yield a spicy dish; use less if you prefer), cilantro, lemon juice and 1/4 teaspoon kosher salt.
• Place a grill pan or skillet over medium-high heat. When pan is hot, add steaks. Cook 1-2 minutes per side for medium-rare (for medium, add 1 minute per side; for medium-well, add 2 minutes per side). • Transfer steak to a cutting board.
WARM TORTILLAS AS DESIRED • Heat tortillas in a dry skillet. • Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
• Slice steak against the grain. • Fill each tortilla with beef, and top with pico de gallo. • Serve with rice, and enjoy!