Pastel de Pan, Chorizo y Poblano
- Prep 15 min
- Total 60 min
- Ingredientes 10
- Porciones 6
La strata es un pastel de pan y huevos clásico para el brunch en los Estados Unidos. Mi suegra siempre prepara este plato durante grandes celebraciones como Pascua y Navidad.
Es muy fácil de hacer y lo mejor es que se puede prepararlo la noche anterior y dejarlo en el refrigerador hasta que estés listo para cocinarlo. Ella siempre lo prepara con jamón y pimiento rojo. Esta vez, hice una variación con chorizo y poblano, y quedó delicioso.
por
Erica Dinho
Actualizada Sep 24, 2015
Ingredientes
- 1 cucharada de aceite vegetal
- 5 chorizos mexicanos frescos, desmenuzados
- 6 rebanadas de pan blanco, cortadas en cubos grandes
- 1 chile poblano, sin semillas y cortado en tiras delgadas
- 2 tazas de leche
- 4 cucharadas de mantequilla derretida
- 1 cucharadita de comino en polvo
- 6 huevos
- Sal y pimienta, al gusto
- 2 tazas de queso Monterey Jack rallado
Instrucciones
-
1Calienta el aceite en una sartén. Agrega el chorizo y cocina, revolviendo con una cuchara de madera hasta que se dore.
-
2Pon el pan en una cacerola apta para el horno.
-
3Cubre con el chorizo y luego el poblano.
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4En un tazón, mezcla la leche, la mantequilla, el comino y los huevos, y salpimienta. Vierte la mezcla sobre el pan, el chorizo y los chiles. Cubre con el queso. Cubre con papel de aluminio y refrigera por lo menos durante 2 horas o toda la noche.
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5Cuando estés listo para servirlo, hornea el pastel durante aproximadamente 45 minutos a 350 °F.
Consejos de expertos
-
consejo 1
Puedes reemplazar el chorizo por tocineta o jamón.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
La strata es un pastel de pan y huevos clásico para el brunch en los Estados Unidos. Mi suegra siempre prepara este plato durante grandes celebraciones como Pascua y Navidad. Es muy fácil de hacer y lo mejor es que se puede prepararlo la noche anterior y dejarlo en el refrigerador hasta que estés listo para cocinarlo. Ella siempre lo prepara con jamón y pimiento rojo. Esta vez, hice una variación con chorizo y poblano, y quedó delicioso.
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