Rubios Mahi Mahi Burrito Recipes

SHRIMP AND MAHI-MAHI BURRITO

Steps:

• First we add the shrimp and fish to the grill. Then we add the onion, bell pepper, tomato and corn. We cook everything well and then top it all with the shredded cheese, letting the cheese start to melt.
• At this point, we heat the tortillas up on the grill and transfer them to the prep table. The tortillas are layered with refried beans, Tomato Rice, the ingredients from the grill, lettuce and pico de gallo, and sprinkled with chives.
• We then add all five salsas before rolling up those fine burritos. The rolled burritos are placed back on the grill and cooked for a solid 30 seconds on all four sides, until crispy outside and heated through.
• The rolled burritos are wrapped in foil and ready to serve!
• Heat oil in a paella pan. Add the onions and garlic; cook until softened. Add the rice; fry until toasted. Add 2 cups of tomato puree. Simmer for 30 mins.
• Combine the tomatoes, onions, cilantro and lime juice in bowl. Add salt to taste. Mix well.
• Add the avocados, onions, cilantro, lime juice, a little salt and 2 cups water to a blender; blend well.
• Throw the tomato, onion and garlic on a grill. When cooked, blend with some cilantro, salt and pepper.
• Add the chipotles and milk to a blender; blend well. Add the cream cheese and a touch of salt; blend again.
• Grill the habaneros and the onion half. Add to a blender with water and salt; blend well.
• Add the chipotles and some tamarind sauce to a blender; blend well.

RUBIO'S MAHI MAHI BURRITO RECIPE

Steps:

• 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.

COPYCAT RUBIO'S FISH TACOS

Steps:

• Mix flour with favorite spices such as garlic powder, red or black ground pepper.
• Stir the flour mixture into the beer and mix until well blended.
• Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.
• Prepare salsa; reserve.
• Put the vegetable oil into a deep skillet and bring to 375°F
• Place fish in a single layer--do not let pieces touch each other.
• Cook fish until batter is crispy and golden brown.
• Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
• To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.