RUBIO'S MAHI MAHI BURRITOS
Ingredients:
1 tortilla
1 oz. guacamole
1 oz. Monterey Jack cheese
1 oz. cheddar cheese
51/2 oz. refried beans
3 oz. grilled mahi mahi
1/4 oz. cilantro
1/4 oz. onion
3/4 oz. chipotle cream sauce
1 oz. salsa fresca
3/4 oz. cabbage
Chipotle Cream Sauce
12 dried chipotle chiles, stemmed
1/2 C. unsalted butter
1/2 C. diced onion
1 T. fresh rosemary, minced
1 1/4 tsp. freshly ground pepper
1 tsp. minced shallot
1/2 tsp. minced garlic
1 C. dry white wine
2 C. whipping cream
1/2 tsp. cornstarch dissolved in 2 tsp. 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 chiles 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.)
Yield: Makes 1 serving. (There will be extra sauce.)
B-man
