Sous Vide Mushroom and Barley Tacos | Sous-Vide Magazine

Ingredients

• 10 wonton wrappers
• Oil, for frying
• 4 Tbsp canola oil
• 1⁄4 C white onion, diced
• 1 garlic clove, smashed
• 1⁄2 tsp ancho chili paste
• 1 dried guajillo pepper, re-hydrated in cold water
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1⁄4 tsp ground cinnamon
• 1⁄2 tsp dried Mexican oregano
• 1⁄2 tsp freshly ground black pepper
• 1 1⁄2 C vegetable stock
• 1 bunch cilantro, stems and leaves separated
• 1 lime, zested and juiced
• 1 C barley, rinsed and soaked overnight
• 4 C cremini mushrooms, washed and sliced
• 3 Tbsp tomatoes, diced, to garnish
• 1 jalapeño, sliced, to garnish
• 2 Tbsp shredded cheese, to garnish