Mexican Chorizo Strata Recipes

Steps:

• Place 4 cups bread cubes in a single layer in a greased 13x9-in. baking dish. Sprinkle with 1 cup cheese and the spinach. Layer with chorizo and onion; top with remaining bread and cheese., In a large bowl, whisk eggs, milk, garlic salt and mustard. Pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 40-45 minutes. Let stand 5-10 minutes before serving.

Steps:

• 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 olive oil 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.

Steps:

• Cook and stir chorizo in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving 1 tablespoon of drippings in the pan. Add onions to the skillet and cook, stirring frequently, until tender, about 10 minutes. Stir in poblano peppers and bell pepper; cook until just tender, about 5 minutes. Remove from heat and return chorizo to the skillet.
• Lightly grease a 3-quart rectangle or oval casserole dish. Spread 1/2 of the bread into the prepared dish and top with 1/2 of the chorizo mixture. Repeat with remaining bread and chorizo.
• Whisk eggs, milk, oregano, and paprika together in a large bowl. Pour egg mixture evenly over bread and sausage. Cover and chill, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven, covered, for 30 minutes. Uncover and bake until an instant-read thermometer pressed into the center reads 170 degrees F (degrees C), 30 to 45 minutes more. Sprinkle with queso fresco during the last 5 minutes of baking. Let stand for 10 minutes and sprinkle with cilantro.

Steps:

• In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in cornbread. Transfer to a greased 13x9-in. baking dish. , In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture., Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted., Let stand 10 minutes before serving.

Steps:

• Butter 8-cup soufflé or baking dish. Sauté chorizo in heavy large skillet over medium-low heat until cooked through, about 15 minutes. Using slotted spoon, transfer chorizo to plate lined with paper towels; drain well.
• Whisk next 5 ingredients in large bowl to blend. Place 2 bread slices in bottom of prepared dish. Sprinkle with 3/4 cup cheese and half each of chilies, cilantro and chorizo. Pour 1/3 of egg mixture over. Repeat layering with 2 bread slices, 3/4 cup cheese and remaining chilies, cilantro and chorizo. Pour half of remaining egg mixture over. Top with 2 bread slices. Pour remaining egg mixture over and sprinkle with remaining 1/4 cup cheese. Cover; chill overnight.
• Preheat oven to 350°F. Bake strata uncovered until puffed and golden, about 55 minutes. Let stand 5 minutes before serving.