Tequila lime sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | White tequila |
| 2 | tablespoons | Freshly squeezed lime juice |
| 2 | tablespoons | Minced shallots |
| 1 | teaspoon | Minced garlic |
| 1 | tablespoon | Chopped fresh cilantro |
| ½ | teaspoon | Salt |
| 3 | Turns freshly ground black | |
| Pepper | ||
| ¼ | cup | Heavy cream |
| 8 | tablespoons | Unsalted butter, cut up, at |
| Room temperature (1 stick) | ||
Directions
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