Ingredients

• EVOO or vegetable oil
• 1 pound fresh Mexican chorizo or other spicy bulk sausage
• 7 to 8 slices (1-inch thick) good-quality stale white or egg-based bread, cut into large cubes
• 3 roasted green New Mexico chile peppers or 2 poblano or Anaheim peppers, peeled, seeded and chopped, or two 4-ounce cans chopped green chilies, well drained
• 2 cups whole milk
• 1 stick (8 tablespoons) butter, melted and cooled
• 1 tablespoon hot sauce
• 6 large organic eggs
• Kosher salt and freshly ground pepper
• 2 1/2 cups shredded sharp Cheddar
• 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

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Instructions

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