Rubio's Mahi Mahi Burritos


  • 1 tortilla
  • 1 oz guacamole
  • 1 oz Monterey jack cheese
  • 1 oz cheddar cheese
  • 5 1/2 ounces refried beans
  • 3 oz grilled mahi mahi
  • 1/4 oz cilantro
  • 1/4 oz onion
  • 3/4 ounce chipotle cream sauce
  • 1 oz salsa fresca
  • 3/4 ounce cabbage

Chipotle Cream Sauce Ingredients:

  • 12 dried chipotle chiles, stemmed
  • 1/2 cup unsalted butter
  • 1/2 cup diced onion
  • 1 Tbsp fresh rosemary, minced
  • 1 1/4 tsp freshly ground pepper
  • 1 tsp minced shallot
  • 1/2 tsp minced garlic
  • 1 cup dry white wine
  • 2 cups 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 chilies and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Pureé 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 Tbsp 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.)/p> Makes 1

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