Mexican Chorizo Strata - cooking recipe

Ingredients

extra virgin olive oil or vegetable oil
1 lb fresh mexican chorizo sausage or 1 lb other spicy bulk sausage
8 slices day-old white bread or 8 slices egg-based bread, cut into large cubes
3 2 anaheim chilies, peeled, seeded and chopped or chopped green chili, well drained
2 cups whole milk
1/2 cup butter, melted and cooled (8 tablespoons)
1 tablespoon hot sauce
6 large organic eggs
kosher salt & freshly ground black pepper
2 1/2 cups shredded sharp cheddar cheese
1 cup sour cream
1 ripe avocado, pitted and peeled
1 lime, juice of
diced ripe heirloom tomato, for serving
fresh cilantro leaves, torn, for serving

Preparation

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\u00b0F 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.