½ yellow or white onion chopped
3 fresh garlic cloves chopped
½ stick butter
1 cup tequila
½ bunch cilantro whole
1 pint heavy cream
1 – 2 limes
3 ripe avocados
2 TBL Pace Picante chunky salsa
white or yellow corn tortillas
Cilantro Lime Cream Sauce
1. In a small pot over medium-high heat melt 4 Tablespoons of butter (1/2 stick) and add in chopped onion and garlic. Stir constantly until the onion is translucent.
2. Add in 1 cup of silver (clear) tequila (use the good stuff) and Continue cooking over medium-high heat until the liquid is reduced by 75%. Make sure all of the alcohol has been cooked off – best way to check is to stand back and hold a flame over the pot, if an explosion occurs, the alcohol isn’t cooked off yet; just let it burn as this will remove any remaining alcohol.
3. Add in 1/2 bunch of fresh cilantro whole – stems and all.
4. Add 1 pint of heavy cream (milk should not be substituted because it won’t get thick enough). Cook over the heat stirring so as not to scorch the bottom of the pot and reduce by about 25% or more – this will make the sauce begin to thicken.
5. After about 10-15 minutes or so, remove from the heat. Pass the sauce through a chinoise or sieve (use a strainer if you don’t have a chinoise yet )
6. Add the juice of 1-2 limes – this is based on your taste preference.
7. Season with Slavo Salt to your liking. We like to finish this sauce w/ a tablespoon of butter and a couple tablespoons of fresh cilantro chopped fine. Keep this sauce warm.
1. Place avocados, lime juice, 2 TBL Pace Picante Salsa and 1 TBL cilantro chopped very fine into a mixing bowl and mash with a fork until you get the consistency you like – some like it smooth and others like it chunky – your call.
2. Once everything is mixed well taste it as you’ll need to adjust the seasoning, maybe more Slavo Salt, lime juice or salsa. Totally up to you.
1. Warm up the yellow or white corn tortillas so that they are easier to roll and don’t break up.
2. Lay tortilla out and scoop 1/3 cup of guacamole and place in the center of the tortilla, then roll it up like a Fruit Rollup and place in a baking dish folded side down.
3. Continue doing this until the pan is full or guacamole is used up. Pour a light amount of the cream sauce over the rolled enchiladas and place in a 375° oven until the sauce begins to bubble a bit (maybe 10-15 minutes max).
4. Remove from oven. With a spatula remove the individual rolls onto a plate. Next pour some more of the sauce over them and enjoy!
Grab either an ice cold Pacifico or margarita and enjoy!