Corn & Chile Strata with Mexican Chorizo
For Christmas this year, my lovely sister Leah gave me a wonderful Williams-Sonoma cookbook full of recipes for the thing I love most in the world; brunch! Paging through page after page of beautifully shot photos, I finally settled on a recipe for a corn & chile strata with chorizo.
This is an extremely homey dish, and after refrigerating overnight, I absolutely could not wait to get this in the oven the next morning. Definitely worth the preparation because it was so light and fluffy the next day; satisfied my love of homemade brunch in a huge way!
- 3 poblano chiles
- 1.5 cups fresh or frozen (thawed) corn kernels
- 1 Tbsp olive oil, plus more for cooking
- 1 lb. fresh mexican style chorizo (casings removed)
- 1 vidalia onion, chopped
- 2 cups whole milk
- 8 large eggs
- 1/2 teaspoon hot pepper sauce
- Kosher salt
- 12 slices day old baguette, sliced 1/2 – 3/4 inch thick
- 2 cups shredded cheese
Preheat the broiler. Place the chiles on a baking sheet and broil, turning occasionally, until blackened on all sides, about 12 – 15 minutes.
Transfer to a cutting board (or place in a paper bag) and let cool until easy to handle. Peel off the blackened skin. Discard the stem, seeds, and ribs, and chop the chiles. Transfer to a bowl and add the corn.
Meanwhile in a large frying pan, heat the 1 tablespoon olive oil over medium heat. Add the chorizo and cook.,, breaking it up with the side of a wooden spoon, until it begins to brown, about 8 minutes.
Add the onion and cook, stirring occasionally until the onion softens, about 5 minutes more. Using a slotted spoon, transfer the sausage mixture to paper towels to drain. Discard the fat in the pan.
Lightly oil a 3 quart baking dish.
In a large bowl, whisk together the milk, eggs, hot pepper sauce and 3/4 teaspoon of the salt until well combined.
Arrange 6 of the bread slices in a single layer on the bottom of the prepared baking dish, tearing the slices to fit, if needed.
Top evenly with half of the chorizo mixture, half of the chile mixture, and half of the cheese.
Repeat with the remaining bread slices, chile and chorizo mixtures, and cheese.
Slowly pour the milk mixture over the layers. Wrap securely in plastic wrap.
Press gently on the plastic to completely submerge the layers in the milk mixture. Refrigerate for at least 2 hours, and up to overnight.
Preheat the oven for 350 degrees F.
Uncover and bake until the strata puffs and becomes golden brown, about 1 hour.
Transfer to a wire rack and let cool for 5 minutes. Serve warm.