Mexican Chorizo Strata

Ingredients

• 1  avocado pitted ripe peeled
• 8 tablespoons butter cooled melted
• 3  roasted new mexico chile peppers green peeled seeded drained chopped well canned
• 1 pound mexican chorizo fresh
• 7 slices egg-based bread white stale cut into large cubes
• 6 large eggs organic
• 1 leaves cilantro torn fresh for serving
• 6 servings heirloom tomatoes diced ripe for serving
• 1 tablespoon hot sauce 
• 1  juice of lime 
• 6 servings kosher salt and pepper freshly ground
• 2.5 cups sharp cheddar shredded
• 1 cup cup heavy whipping cream sour
• 6 servings vegetable oil 
• 2 cups milk whole

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• casserole dish
• wooden spoon

Directions

1. Heat a drizzle of EVOO in a skillet.
2. Add the chorizo and cook, crumbling with a wooden spoon, until browned.
3. Drain off the fat.
4. Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.
5. 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.
6. To serve, bring the strata to room temperature and preheat the oven to 325 degrees F.
7. Bake the strata for 1 hour.
8. Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
9. Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.