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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spicy chorizo combines with cheese, creamy eggs and bread for this Mexican twist on the American strata layered dish. Great for company or holiday brunch or breakfasts! Ingredients:
1 1/2lb raw mexican chorizo(if in links, remove from casing)...i made my own, using this recipe: mexican chorizo de puebla |
about 1t melted butter |
1 small red onion, or 1/2 large, diced |
1 cup heavy cream or half and half |
1 cup milk |
6 eggs |
4oz canned(or fresh, sauteed with the meat, onion and garlic) green chilis or jalapenos, diced |
1lb crusty bread, day old is preferred, torn or cut into 1/2 inch pieces |
8oz cojack or monterey jack cheese, shredded |
about 4oz cotija or other mexican crumbly cheese, grated |
kosher or sea salt and fresh ground pepper |
fresh cilantro for garnish |
Directions:
1. In medium, heavy skillet cook meat, onions and fresh peppers, if using, until meat is just cooked through(don't over brown) and veggies are tender.
2. Remove from pan,drain and let mixture cool, slightly.
3. Whisk together eggs, cream and milk until well combined and frothy.
4. Add salt and pepper and the canned, drained chilis, if using.
5. Stir again.
6. In a 12inch cast iron skillet or a glass casserole dish, brush bottom and sides with melted butter.
7. Spread a layer of bread cubes in the bottom. It should cover most of the bottom, but it's not crucial it cover it all, and make sure it's just a single layer.
8. Add 1/3 of the meat mixture over the bread.
9. Add 1/3 of the egg mixture.
10. Sprinkle with 1/3 of the Cojack cheese
11. Repeat layers with bread, meat, egg and cheese.
12. On final layer, go bread, meat, cheese, egg mixture, then top the whole thing with the shredded Cotija.
13. Refrigerate, covered, overnight.
14. Let stand about 20 minutes outside of fridge the next morning, before baking.
15. Bake at 350 for about an hour. Let rest about 5 minutes before cutting into pieces and serving.
16. Serve with fresh cilantro, if desired.
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