Mexican Chorizo Strata

Mexican Chorizo Strata
Prep Time
20 min
Cook Time
1h 5 min
4 - 6 servings

This strata can be made for breakfast, brunch or even dinner and contains a little bit of heat courtesy of hot chile peppers.



EVOO or vegetable oil
lb(s) fresh Mexican chorizo or other spicy bulk sausage
- 8 slices (1-inch thick) good-quality stale white or egg-based bread, cut into large cubes
roasted green New Mexico chile peppers or 2 poblano or Anaheim peppers, peeled, seeded and chopped, or 2 (4-oz) cans chopped green chilies, well drained
cups whole milk
stick (8 Tbsp) butter, melted and cooled
Tbsp hot sauce
large organic eggs
Kosher salt and freshly ground pepper
2 ½
cups sharp cheddar, shredded
cup sour cream
ripe avocado, pitted and peeled
Juice of 1 lime
Diced ripe heirloom tomato, for serving
Fresh cilantro leaves, torn, for serving


Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

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