Mexican Strata Casserole with Chorizo ​​Sausage

Ingredients:

• 450 g of Chorizo ​​sausages or ground pork with spices: paprika, coriander, oregano, allspice, dried garlic
• 7-8 slices (2.5 cm thick) of white bread, cut into large cubes
• 3 fresh or 115g canned green chilies, drained
• 2 cups whole milk
• 120 g (8 tbsp) butter, melted
• 1 tbsp hot sauce
• 6 large eggs
• Coarse salt and freshly ground pepper
• 2.5 cups shredded sharp cheddar cheese
• 1 cup sour cream
• 1 ripe avocado, peeled and pitted
• Juice of 1 lime
• Diced ripe tomato, for serving
• Fresh torn coriander leaves, for serving

Preparation:

1. Roast the chili pepper in the oven using the broiler function, turning occasionally with tongs, leaving the door slightly ajar to allow steam to escape. Transfer to a bowl, cover, and let cool. Remove the seeds and chop finely.
2. Heat a little olive oil in a shallow frying pan. Add the ground meat and cook, breaking it up with a wooden spoon, until browned. Drain off any excess fat.
3. Place the bread in the bottom of a baking dish. Top with the fried ground meat, then the fried chili pepper.
4. In a bowl, whisk together the milk, melted butter, hot sauce, and eggs. Season with salt and pepper to taste. Pour the mixture over the roasted chili peppers. Sprinkle with cheese. Cover and refrigerate overnight or up to 2 days.
5. Before serving, let the dish come to room temperature and preheat the oven to 160°C. Bake the strata for 1 hour.
6. Meanwhile, in a food processor, combine sour cream, avocado, and lime juice and season with salt and pepper.
7. Sprinkle the strata with tomatoes and cilantro and serve with sour cream and avocado.