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1
In a large skillet over high heat, heat the olive oil.
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2
Add the chorizo and saute for about 1 minute.
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3
Add the shallots, garlic and cilantro and saute for 1 minute.
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4
Stir in the cream and cheese, stir well and turn off the heat.
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5
Stir in the bread crumbs, turn the mixture into a bowl, and allow to cool.
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6
Combine the masa harina, 1/2 cup of the flour and 1 tablespoon of Essence in a bowl.
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7
Fold in the egg white and add the milk 1/4 cup at a time, mixing thoroughly between additions, until all of the milk is incorporated and the mixture is smooth.
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8
In another bowl combine the remaining 1/2 cup flour with the remaining 1/2 tablespoon of Essence.
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9
Start heating the oil in a large pot.
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10
Spoon 1/4 cup of the filling into each pepper through the slit in its side.
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11
Dip each filled pepper in the batter, then dredge in the seasoned flour.
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12
When the oil is very hot, fry the rellenos until golden brown, about 3 to 4 minutes.
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13
Garnish with cilantro and tortilla strips.
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14
Combine all ingredients thoroughly.
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15
Combine the tequila, lime juice, shallots, garlic, cilantro, salt, and pepper in a saute pan over high heat and bring to a boil.
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16
Reduce by half.
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17
Stir in the cream and simmer for 3 minutes.
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18
Whisk in the butter and remove from the heat.
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19
Continue whisking until all of the butter is incorporated.
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20
Serve immediately.
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21
Remove the rellenos from the oven.
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22
Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top.
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23
Garnish with the tortilla strips and the cilantro sprigs.
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24
Sprinkle Essence on the rim.
