- Extra virgin olive oil (EVOO) or vegetable oil
- 1 pound fresh Mexican chorizo or other spicy bulk sausage
- 7-8 slices (1-inch thick) good-quality stale white bread or egg-based bread, cut into large cubes
- 3 roasted green New Mexico chili peppers or 2 poblano or Anaheim peppers, peeled, seeded and chopped, or 2 cans chopped green chilies (4 ounces each), well drained
- 2 cups whole milk
- 1 stick butter (8 tablespoons), melted and cooled
- 1 tablespoon hot sauce
- 6 large organic eggs
- Kosher salt and freshly ground pepper
- 2 1/2 cups shredded sharp cheddar cheese
- 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
Cook's Note: 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.
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 chilies.
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.
To serve, bring the strata to room temperature and pre-heat the oven to 325°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.