Recipe courtesy of Rachael Ray
Episode: Double Take
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Mexican Chorizo Strata
Total:
9 hr 25 min
Prep:
20 min
Inactive:
8 hr
Cook:
1 hr 5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
9 hr 25 min
Prep:
20 min
Inactive:
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

Directions

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.

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.

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