Yield: 4 servings
|½ cup||White tequila|
|2 tablespoons||Freshly squeezed lime juice|
|2 tablespoons||Minced shallots|
|1 teaspoon||Minced garlic|
|1 tablespoon||Chopped fresh cilantro|
|3 \N||Turns freshly ground black|
|¼ cup||Heavy cream|
|8 tablespoons||Unsalted butter, cut up, at|
|\N \N||Room temperature (1 stick)|
Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.
Remove the rellenos from the oven. Spoon ¼ cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.
Yield: 1 cup