Rubio's Mahi Mahi Burrito Recipe

I love Rubio's fish tacos and burritos. This recipe is courtesy of Chef Ernie Vega, Rubio’s Baja Grill. Let me know that you think!

• Ready In: 35 mins
• Serves: 1

Ingredients

• 1  tortilla
• 1  ounce  guacamole
• 1  ounce monterey jack cheese
• 1  ounce cheddar cheese
• 5 1⁄2 ounces  refried beans
• 3  ounces  grilled mahi mahi
• 1⁄4 ounce cilantro
• 1⁄4 ounce onion
• 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 fresh ground pepper
• 1  teaspoon  minced shallot
• 1⁄2 teaspoon  minced garlic
• 1  cup dry white wine
• 2  cups  whipping cream
• 1⁄2 teaspoon cornstarch, dissolved in 2 teaspoons water

Directions

1. Layer cheese, beans and mahi in tortilla. Add cilantro, onion and cabbage.
2. Top with guacamole, chipotle white sauce and salsa.
3. Roll tightly into burrito shape.
4. To make Chipotle Cream Sauce:
5. Bring large pot of water to boil.
6. Add chilies and boil until tender, about 15 minutes.
7. Drain, reserving 1/4 cup cooking liquid.
8. Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside.
9. Melt butter in heavy large skillet over medium heat.
10. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes.
11. Add wine and boil until reduced by half.
12. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes.
13. 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.) Add chipotle cream sauce to your burrito to give it that creamy and tangy Rubio's flavor.