Mexican Chorizo Strata

Name: Mexican Chorizo Strata
Prep time: 9 h 25 min
Cook time: 9 h 25 min
Total time: 9 h 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 ripe avocado, pitted and peeled; 8 Tbsps stick butter, melted and cooled; 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; 454 grams fresh Mexican chorizo or other spicy bulk sausage; 7 slices (1-inch thick) good-quality stale white or egg-based bread, cut into large cubes; 6 larges organic eggs; 1 leave Fresh cilantro torn, for serving; 6 servings Diced ripe heirloom tomato, for serving; 1 Tbsp hot sauce; 1 Juice of lime; 6 servings Kosher salt and freshly ground pepper; 591 milliliters shredded sharp Cheddar; 237 milliliters sour cream; 6 servings EVOO or vegetable oil; 473 milliliters whole milk

The recipe Mexican Chorizo Stratan is ready in approximately 9 hours and 25 minutes and is definitely a spectacular gluten free option for lovers of Mexican food. For $4.24 per serving, you get a main course that serves 6. One portion of this dish contains around 42g of protein, 94g of fat, and a total of 1073 calories. A mixture of kosher salt and pepper, sharp cheddar, mexican chorizo, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Heat a drizzle of EVOO in a skillet.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the chorizo and cook, crumbling with a wooden spoon, until browned.

Ingredients you will need

Chorizo

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Wooden Spoon

Drain off the fat.

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

Ingredients you will need

Chorizo

Chili Pepper

Bread

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Casserole Dish

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.

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Salt And Pepper

Hot Sauce

Butter

Cheese

Chili Pepper

Egg

Milk

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Whisk

Bowl

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

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Oven

Bake the strata for 1 hour.

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Oven

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

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Salt And Pepper

Lime Juice

Sour Cream

Avocado

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Food Processor

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

Ingredients you will need

Sour Cream

Cilantro

Tomato

Avocado

Equipment

Ingredients

Servings:

ripe avocado, pitted and peeled 8Tbsps

stick butter, melted and cooled 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 454grams

fresh Mexican chorizo or other spicy bulk sausage 7slices

(1-inch thick) good-quality stale white or egg-based bread, cut into large cubes 6larges

organic eggs 1leave

Fresh cilantro torn, for serving 6servings

Diced ripe heirloom tomato, for serving 1Tbsp

hot sauce 1

Juice of lime 6servings

Kosher salt and freshly ground pepper 591milliliters

shredded sharp Cheddar 237milliliters

sour cream 6servings

EVOO or vegetable oil 473milliliters

whole milk

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.