Name: Tequila Lime Sauce
Yield: 1 cup
Ingredients: 1/2 cup white tequila; 2 tablespoons freshly squeezed lime juice; 2 tablespoons minced shallots; 1 teaspoon minced garlic; 1 tablespoon chopped fresh cilantro; 1/2 teaspoon salt; 3 turns freshly ground black pepper; 1/4 cup heavy cream; 8 tablespoons unsalted butter, cut up, at room temperature (1 stick); Essence, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

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 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.