Ingredients
- ½ cupwhite tequila
- 2 tablespoonsfreshly squeezed lime juice
- 2 tablespoonsminced shallots
- 1 teaspoonminced garlic
- 1 tablespoonchopped fresh cilantro
- ½ teaspoonsalt
- 3turns freshly ground black pepper
- ¼ cupheavy cream
- 8 tablespoonsunsalted butter, cut up, at room temperature (1 stick)
- essence, recipe follows
- 2 ½ tablespoonspaprika
- 2 tablespoonssalt
- 2 tablespoonsgarlic powder
- 1 tablespoonblack pepper
- 1 tablespoononion powder
- 1 tablespooncayenne pepper
- 1 tablespoondried oregano
- 1 tablespoondried thyme
Directions
- 1
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.
- 2
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.
- 3
Combine all ingredients thoroughly.