Rubio’s Chicken Tacos:
pico de gallo
creamy chipotle sauce
Rubio’s Chipotle Cream Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic powder
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon pureed chipotle chili* or one cube of dried chipotle chili, crushed
salt and pepper
Directions: Mix all ingredients except chilies in a bowl. Put about one or two or the chilies in a food processor and whisk until smooth. You may need to add a little bit of the mayo or sour cream to get it going. (Note: if you are using the cubed kind, ignore this step). Add the chilies to the mayo mixture. You may want to add more or less chipotles, depending on your tolerance level. Even a little can be very spicy.
* I have the chipotles in adobe sauce, and just scooped out a couple tablespoons of the adobe sauce. It's more a mild-medium flavor, depending on how much you use. I try to stay away from the actual chilies because they can be incredibly hot.
(I got this recipe from Abbey Bodily)
2 cans 28oz. whole tomatillos (drained)
7 oz. can of pickled/nacho jalapenos (drained)
½ cup sugar
1 bunch cilantro
Throw it all in the blender - and there you go. Yummy!