Mexican Chorizo Strata

TOTAL TIME: 9 hr 25 min
Prep: 20 min
Inactive Prep: 8 hr
Cook: 1 hr 5 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • EVOO or vegetable oil
  • 1 pound fresh Mexican chorizo or other spicy bulk sausage
  • 7 to 8 slices (1-inch thick) good-quality stale white or egg-based bread, cut into large cubes
  • 3 roasted green New Mexico chile peppers or 2 poblano or Anaheim peppers, peeled, seeded and chopped, or two 4-ounce cans chopped green chilies, well drained
  • 2 cups whole milk
  • 1 stick (8 tablespoons) butter, melted and cooled
  • 1 tablespoon hot sauce
  • 6 large organic eggs
  • Kosher salt and freshly ground pepper
  • 2 1/2 cups shredded sharp Cheddar
  • 1 cup sour cream
  • 1 ripe avocado, pitted and peeled
  • Juice of 1 lime
  • Diced ripe heirloom tomato, for serving
  • Fresh cilantro leaves, torn, for serving
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Directions

Cook's Note: To roast the chile peppers, broil, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Peel, seed and chop.

Heat a drizzle of EVOO in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.

Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.

Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.

To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour.

Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.

Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.

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5

Newest Ratings and Reviews

Read all 2 reviews

  • on September 09, 2013

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    This was the first time I made any kind of strata and this recipes is sensational. It had a nice spicy flavor without the heat. My wife really loved it too and will absolutely be making this again and it was so easy. The avocado sour cream sauce is da bomb!

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  • on January 01, 2012

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    I was skeptical about this one because I never had strata before. I was afraid it would be like a mushy pudding. It was so good! Not at all mushy. I used stale challah bread. I loved the spicy chorizo, richness from the custard, the avocado cream and cilantro were great with it. Even if you are not sure try this one it's great!.

    people found this review Helpful.
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