Rubio's Mahi Mahi Burritos
- 1 tortilla
- 1 ounce guacamole
- 1 ounce Monterey
- 1 ounce cheddar cheese
- 5 1/2 ounces refried beans
- 3 ounces
grilled mahi mahi
- 1/4 ounce cilantro
- 1/4 ounce onion
- 3/4 ounce chipotle
- 1 ounce salsa fresca
- 3/4 ounce cabbage
Chipotle Cream Sauce
- 12 dried chipotle chiles, stemmed
- 1/2 cup unsalted butter
- 1/2 cup diced onion
- 1 tablespoon fresh rosemary, minced
- 1 1/4 teaspoons freshly ground pepper
- 1 teaspoon minced shallot
- 1/2 teaspoon
- 1 cup dry white wine
- 2 cups whipping cream
- 1/2 teaspoon cornstarch
dissolved in 2 teaspoons water
- Layer cheese, beans and mahi in tortilla. Add cilantro, onion and cabbage. Top
with guacamole, chipotle white sauce and salsa. Roll tightly into burrito shape.
- To make Chipotle Cream Sauce: Bring large pot of water to boil. Add chilies and
boil until tender, about 15 minutes.
- Drain, reserving 1/4 cup cooking liquid. Puree
chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside.
- Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle
paste, onion, rosemary, pepper, shallot and garlic and stir for 2 minutes.
- Add wine
and boil until reduced by half. Add cream and boil until reduced to thin sauce consistency,
stirring occasionally, about 10 minutes.
- Taste, adding more chipotle paste if desired.
- Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared
1 day ahead.)
- Cool completely.
- Cover and refrigerate. Rewarm before using.)
Yield: Makes 1 serving. (There will be extra sauce.)
Source: Chef Ernie Vega, Rubio's Baja Grill