Best Mexican Strata Recipes

MEXICAN CHORIZO STRATA

Steps:

• Heat a drizzle of EVOO 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 chiles.
• 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.
• To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. 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.

MEXICAN SAUSAGE & CORNBREAD STRATA

Steps:

• In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in cornbread. Transfer to a greased 13x9-in. baking dish. , In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture., Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted., Let stand 10 minutes before serving.

OVERNIGHT MEXICAN BREAKFAST STRATA

Steps:

• Cook and stir chorizo in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving 1 tablespoon of drippings in the pan. Add onions to the skillet and cook, stirring frequently, until tender, about 10 minutes. Stir in poblano peppers and bell pepper; cook until just tender, about 5 minutes. Remove from heat and return chorizo to the skillet.
• Lightly grease a 3-quart rectangle or oval casserole dish. Spread 1/2 of the bread into the prepared dish and top with 1/2 of the chorizo mixture. Repeat with remaining bread and chorizo.
• Whisk eggs, milk, oregano, and paprika together in a large bowl. Pour egg mixture evenly over bread and sausage. Cover and chill, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven, covered, for 30 minutes. Uncover and bake until an instant-read thermometer pressed into the center reads 170 degrees F (degrees C), 30 to 45 minutes more. Sprinkle with queso fresco during the last 5 minutes of baking. Let stand for 10 minutes and sprinkle with cilantro.

MEXICAN SAUSAGE STRATA

Steps:

• Preheat oven to 325°F.
• Coat a 9-inch quiche dish with nonstick cooking spray.
• Spread bread cubes evenly in quiche dish. Set aside.
• Crumble sausage into a medium skillet; cook until brown.
• Drain off fat.
• Pat with paper toweling to remove excess fat.
• Sprinkle cooked sausage over bread cubes in quiche dish.
• In a medium mixing bowl, beat together eggs, milk, and sour cream.
• Stir in cheeses.
• Pour egg mixture over sausage in quiche dish.
• Cover and refrigerate for at least 2 hours. Uncover and bake for 35-40 minutes or until center is set and top is golden brown. Remove from oven.
• Let stand for 5-10 minutes before cutting. To serve, cut strata into wedges. Spoon some salsa on top of each serving.

MEXICAN CHICKEN STRATA

Steps:

• Roasted chicken Preheat oven to 350°. Mix 1st 5 ingredients in small bowl. Loosen chicken skin on breast and rub seasonings into meat. Season cavity with 1/2 tsp salt and pepper; insert 1/2 orange. Place bird on low metal rack in pan that just fits. Pour water and juice over bird. Roast about 20 minutes per pound, basting every 20 minutes, until juices run clear. Remove from oven and let stand to cool slightly. Discard skin, orange, and bones. Chop or shred roasted chicken. Collect and reserve any drippings from cutting board and all pan juices; refrigerate in small bowl. Refrigerate chicken. Strata In a large skillet (12 inch), heat oil and sauté veggies, beginning with onions and peppers until softened and browned slightly, adding mushrooms and garlic toward end. Add chili powder and cumin, S & P, to taste. Discard top layer of fat from chilled pan juices. Add chicken and defatted juice to sautéed vegetables. Add green chilies, salsa, corn, olives. Add additional chicken broth as needed until 1 inch of juice is in pan with mixture. Heat until just warm, cover, and set aside. Combine all sauce ingredients in large, shallow bowl. Season with hot pepper sauce to taste. Spray large baking dish (13 × 11 × 3 inch) with cooking spray. Layer 1 cup sauce in bottom. Dip 6 tortillas in bowl of sauce, allowing excess to drip back into bowl. Layer tortillas to cover pan. Tear dipped tortillas into pieces to fill large gaps between rounds. Cover tortillas with 1/2 chicken mixture. Sprinkle with 1/3 of cheese. Repeat 1 layer tortillas, chicken, cheese. Cover with last 6 dipped tortillas. Cover with any remaining sauce. Reserve 1/3 cheese. Cover with aluminum foil and bake 1 hour at 350 deg. until heated through. Remove cover and sprinkle remaining cheese on top. Heat uncovered until bubbling and cheese is melted (10-15 min). Let stand 5-10 minutes before cutting into squares and serving.

MEXICAN CHORIZO STRATA

Steps:

• 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°F 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.

MEXICAN STRATA

Steps:

• Layer 1/2 the bread in bottom of 9x13 pan, top with half the cheeses and chilis. Repeat using remaining ingredients. Pour egg/milk mixture over the top. Bake at 350 degrees, 45-55 minutes. Best if put together a day before baking.