Yield: 4 servings
| Measure | 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 \N | Turns freshly ground black |
| \N \N | Pepper |
| 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