IntermediateIngredients
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
Overview
Equipment
- Sous vide circulator
- Container for water bath
- Sous vide pouches
- Vacuum sealer
- Blender
Timing
Prepping time: 30 minutes / Cooking time: 1 hour / Sous-vide cooking time: 2 hours
Servings
5
Directions
- Heat oil in a pan on medium heat until it reaches 350°F (177°C). Fry wonton wrappers for 1 to 2 minutes and shape into suitable holders for the mushrooms and barley.
- Remove from the pan and sprinkle a pinch of salt evenly over the wontons. Place on a paper towel to drain off excess oil, and set aside until ready to serve.
- Warm a small sauté pan over medium heat. Add the oil, onions, and garlic and sweat for 1 to 2 minutes, or until onions are translucent. Add the ancho chili paste, guajillo pepper, and spices. Sauté for an additional 2 to 3 minutes. Remove from heat.
- Transfer to a blender and add the stock, cilantro stems, half of the cilantro leaves, and lime zest. Purée until smooth. Move to the refrigerator and chill for 20 to 25 minutes.
- Set circulator to 181°F (83°C). Combine the chilled purée with barley and mushrooms in a sous vide pouch and seal. Cook in water bath for 2 hours or until tender.
To Serve:
Scoop the mushroom-barley mixture into the fried wontons. Garnish with remaining cilantro leaves, lime juice, and desired toppings (we used diced tomatoes, jalapeños, and shredded cheese).
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.
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