Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Serve immediately. Garnish with the tortilla strips and the cilantro sprigs. Whisk in the butter and remove from the heat. © 2020 Discovery or its subsidiaries and affiliates. Stir in the cream and simmer for 3 minutes. Sign up for our newsletter and be the first to know about, Chef Emeril Launches Kicked Up Footwear Line, Join Chef Emeril Lagasse as he teaches you how to make his signature dishes, 2 tablespoons freshly squeezed lime juice, 8 tablespoons (1 stick) unsalted butter, cut up at room temperature. 2 tablespoons freshly squeezed lime juice, 8 tablespoons unsalted butter, cut up, at room temperature (1 stick), Sign up for the Recipe of the Day Newsletter Privacy Policy, Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime, Grilled Chicken Thighs with Spicy Peanut Lime Sauce. Continue whisking until all of the butter is incorporated. Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Add the cabbage and stir to coat everything evenly. Continue whisking until all of the butter is incorporated. Combine the tequila, lime juice, onions, garlic, cilantro, salt, and pepper in a skillet over high heat and bring to a boil. Allow to marinate for 15 minutes. For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. All rights reserved. Directions Combine the tequila, lime juice, onions, garlic, cilantro, salt, and pepper in a skillet over high heat and bring to a boil. Serve immediately, or prepare without the butter and refrigerate overnight in an airtight container. Fold in the cilantro and set aside until ready to use. Remove the rellenos from the oven. Stir in the cream and simmer for 3 minutes. When the sauce is at a simmer, whisk in the butter and continue from there. Continue whisking until all of the butter is incorporated. Stir in the cream and simmer for 3 minutes. Sprinkle Essence on the rim. Whisk in the butter and remove from the heat. Whisk in the butter and remove from the heat. Reheat in a saucepan over a low flame. Reduce by half. Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a sautJ pan over high heat and bring to a boil. Stir in the cream and simmer for 3 minutes. Serve immediately. Whisk in the butter and remove from the heat. Reduce by half. https://www.yummly.com/recipes/tequila-lime-sauce-for-chicken Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top.