| INGREDIENTS |
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1/2 c White tequila
2 tb Freshly squeezed lime juice
2 tb Minced shallots
1 ts Minced garlic
1 tb Chopped fresh cilantro
1/2 ts Salt
3 Turns freshly ground black
Pepper
1/4 c Heavy cream
8 tb Unsalted butter, cut up, at
Room temperature (1 stick)
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| INSTRUCTIONS |
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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 1/4 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
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