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Hollywood chef Wolfgang Puck’s Mexican brunch

He’s cooked for some of the world's biggest stars, and today, celebrity chef Wolfgang Puck is in the This Morning kitchen serving up one of his signature dishes; Huevos Rancheros. A classic Mexican recipe of eggs and fresh guacamole on crispy tortillas, this dish can be served as breakfast, lunch OR dinner… .what’s not to love!

Wolfgang Puck's Mexican brunch

Serves: 4


For the ranchero sauce:

2 tbsp vegetable oil

3 large beefsteak tomatoes, stemmed, seeded and quartered

1 jalapeno, cut lengthwise in half and seeded

1 dried guajillo chilli, stemmed

½ red onion, coarsely chopped

10 cherry tomatoes

4 sprigs fresh coriander 

3 cloves garlic, peeled

2 pinches ground cumin

Pinch of salt, plus extra for seasoning

Pinch of granulated sugar

Pinch of freshly ground black pepper, plus extra for seasoning

For the black bean puree:

2x 400g cans black beans, drained

60g sour cream or mascarpone cheese

Pinch of salt to taste

Pinch of freshly ground black pepper

For the guacamole:

2 ripe Hass-style avocados, halved, pitted and flesh scooped out

1 to 2 tsp finely chopped jalapeno chilli 

¼ red onion, finely chopped

1 tbsp freshly squeezed lime juice

25g fresh coriander, chopped

Pinch of salt to taste

For the tortillas: 

Vegetable oil for frying

4 corn tortillas

Pinch of salt to taste

For the eggs:

2 tbsp vegetable oil

Pinch of salt to taste

Pinch of freshly ground black pepper

8 large eggs

For assembly:

100g feta, crumbled

60g sour cream

Small sprigs fresh coriander


To make the ranchero sauce:

1. Start by placing your grill on medium heat. 

2. Lightly oil a baking sheet and place the beefsteak tomatoes, chilis, onion, cherry tomatoes, coriander and garlic on. Sprinkle with the cumin, salt and sugar. Drizzle with 2 tablespoons of oil and place under the grill until partly charred, turning once with tongs. 

3. Remove from the oven and transfer the ingredients to a food processor and pulse to coarse puree. 

4. Season to taste with salt and pepper and set aside.

To make the black bean puree:

1. Set aside a small amount of black beans 

2. Put the remaining beans in a clean food processor and pulse until coarsely pureed. 

3. Transfer the puree to a small saucepan and warm up the puree over low heat, stirring frequently.

4. Take off the heat, stir in the mascarpone or sour cream and season to taste with salt and pepper. 

5. Cover and keep warm.

To make the guacamole:

1. Combine all the ingredients in a mixing bowl. With a fork, coarsely mash and stir the ingredients together. 

2. Season to taste with salt and set aside.

To make the tortillas:

1. Add 2 inches of vegetable oil to a heavy large saucepan.

2. Using a deep-frying thermometer, heat the oil to 180℃.

3. Working in batches, fry the tortillas until crisp and golden, about 1 minute per side, turning with tongs.

4. Transfer to paper towels to drain. 

5. Season with salt and set aside.

To make the eggs:

1. Preheat the oven to 180℃

2. Place two large ovenproof nonstick skillets/ pans over medium heat, add 1 tablespoon of oil to each and sprinkle them with salt and pepper. 

3. Crack 4 eggs into each pan and cook for 2 minutes.

4. Transfer the pans to the oven to continue cooking to desired doneness, about 30 seconds longer for softly set eggs.

5. Remove the pans from the oven and set aside.

To assemble the huevos rancheros:

1. Start by spooning the ranchero sauce onto serving plates. 

2. Next, spoon some black bean puree on top of the sauce in the centre of each plate. 

3. Sprinkle the plates with reserved black beans and crumbled feta. 

4. Top each plate with 1 tortilla and 2 fried eggs. 

5. Garnish with guacamole, sour cream, more ranchero sauce and sprigs of coriander to finish. 

6. Serve immediately.

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