We hope you enjoy making this dish at home but we’re always happy to make it for you at our Wolfgang Puck at Hotel Bel-Air restaurant. Enjoy!
Channel your inner chef with our signature recipe
September 25, 2022
For the soup
- 4 sweetcorn cobs, husked
- 3 Guajillo chillies, deseeded and destemmed
- 8 garlic cloves, crushed
- 2 onions, chopped
- 2 jalapeños, chopped
- 4 corn tortillas, chopped
- 4 large ripe vine tomatoes, deseeded and chopped
- 4 tbsp tomato purée
- ½ tsp cumin seeds, toasted and ground
- 1.2L chicken stock
- ½ tbsp vegetable oil
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 177oC/350oF.
- Soak the Guajillo chillies in 235ml of hot water for 15 minutes until softened.
- Once soft, use a hand blender to blend the chillies with water and tomato purée until smooth.
- Cut the corn off the cobs and set the cobs aside.
- Toss the onion, garlic, jalapeños, sweetcorn and tomatoes with 45ml of oil, 1½ tbsp kosher salt and ½ tbsp of freshly ground black pepper. Roast for 12-15 minutes until lightly caramelised. Set aside.
- Fry the tortillas in a fryer at 180 oC/360 oF degrees or in a very hot pan until golden brown. Set aside.
- In a large braising pan, add the roasted vegetables, chicken stock, corn cobs, tortillas, Guajillo chili purée and ground cumin. Cook over a medium heat until the soup is reduced by around a third to the desired consistency – approximately one hour.
- Discard the corn cobs, tilt the pan forward and blend the ingredients with a hand mixer to combine. Divide into large bowls.
- Blend the soup a second time until completely smooth.
For the toppings
- ¼ of chicken breast
- ¼ of a medium diced avocado
- 2½ tsp crème fraîche
- ½ a dried red chili, cut into very thin strips (more or less depending on spice preference)
- Small sprig of fresh coriander
- 4 fried corn tortilla strips (cut thinly)
– Sauté the chicken breast, dice and season with salt and pepper.
– Divide the chicken pieces and avocado between separate bowls, then add a quenelle of crème fraiche.
– Carefully pour the soup into each bowl.
– Garnish with the fried tortilla strips, chili threads and coriander.
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