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
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.
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
and lime juice in a food processor
and season with salt and pepper.
Top the strata with tomatoes
and dollops of the avocado sour cream.