Mexican Chorizo Strata

Total Time: 13 hrs 30 mins Preparation Time: 12 hrs 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• extra virgin olive oil or vegetable oil
• 1 lb fresh mexican chorizo sausage or 1 lb other spicy bulk sausage
• 8 slices day-old bread or 8 slices egg-based bread, cut into large cubes
• 3 roasted green new mexico chili peppers or 2 poblano chiles or 2 anaheim chilies, peeled, seeded and chopped or chopped green chili, well drained
• 2 cups whole milk
• 1/2 cup butter, melted and cooled (8 tablespoons)
• 1 tablespoon hot sauce
• 6 large organic eggs
• kosher salt & freshly ground black pepper
• 2 1/2 cups shredded sharp cheddar cheese
• 1 cup sour cream
• 1 ripe avocado, pitted and peeled
• 1 lime, juice of
• diced ripe heirloom tomato, for serving
• fresh cilantro leaves, torn, for serving

Recipe

• 1 to roast the chili 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.
• 2 heat a drizzle of olive oil in a skillet. add the chorizo and cook, crumbling with a wooden spoon, until browned. drain off the fat.
• 3 arrange the bread in a casserole dish. top with the chorizo and then the roasted chilies.
• 4 whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chili peppers. top with the cheese. cover and refrigerate at least overnight and up to 2 days.
• 5 to serve, bring the strata to room temperature and pre-heat the oven to 325°f bake the strata for 1 hour.
• 6 meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
• 7 top the strata with tomatoes, cilantro and dollops of the avocado sour cream.