teaspoon cornstarch, dissolved in 2 teaspoons water
Serving Size: 1 (1326) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 2658 g78 %
Total Fat 295.3 g454 %
Saturated Fat 182 g910 %
Cholesterol 1027.7 mg
Sodium 1546.6 mg
Dietary Fiber 15 g60 %
Sugars 11.9 g47 %
Protein 57.9 g
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 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.) Add chipotle cream sauce to your burrito to give it that creamy and tangy Rubio's flavor.