Combine the tequila, lime juice, onions, garlic, cilantro, salt, and pepper in a skillet over high heat and bring to a boil. Stir in the cream and simmer for 3 minutes. Reheat in a saucepan over a low flame. Stir in the cream and simmer for 3 minutes. Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. 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. Stir in the cream and simmer for 3 minutes. Serve immediately. Continue whisking until all of the butter is incorporated. https://www.yummly.com/recipes/tequila-lime-sauce-for-chicken Whisk in the butter and remove from the heat. Whisk in the butter and remove from the heat. Serve immediately, or prepare without the butter and refrigerate overnight in an airtight container. Reduce by half. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Add the cabbage and stir to coat everything evenly. Fold in the cilantro and set aside until ready to use. Sprinkle Essence on the rim. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. All rights reserved. Stir in the cream and simmer for 3 minutes. Allow to marinate for 15 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. Garnish with the tortilla strips and the cilantro sprigs. Serve immediately. For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Reduce by half. Directions Combine the tequila, lime juice, onions, garlic, cilantro, salt, and pepper in a skillet over high heat and bring to a boil. Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. When the sauce is at a simmer, whisk in the butter and continue from there. Whisk in the butter and remove from the heat. © 2020 Discovery or its subsidiaries and affiliates. Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a sautJ pan over high heat and bring to a boil. Remove the rellenos from the oven. Continue whisking until all of the butter is incorporated.