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Santa fe strata recipe

Posted on Jun 6th, 2016
by Matthew
Categories:
  • Recipes

Santa Fe Strata recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • black beans
  • breakfast casserole
  • santa fe
  • southwestern
  • strata

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Santa Fe Strata recipe is a delicious and flavorful dish that combines the bold flavors of Southwestern cuisine with the comfort of a classic strata. This savory breakfast casserole features layers of tortillas, black beans, cheese, and a zesty tomato sauce, all baked to perfection. It's a perfect dish for brunch or a hearty breakfast that will satisfy your taste buds.

Keywords: Santa Fe, strata, Southwestern, breakfast casserole, and black beans.

santa fe strata recipe details


By thesmartcookiecook.com
A recipe of Santa fe strata recipe. Read more below.
Santa fe strata recipe, recipe Rating: 4.5
Number of votes:101
Ingredients for meat
1 full chicken or turkey breast
Water
Salt to taste
Cumin to taste
Chile powder to taste
Ingredients for garnish
Avocado wedge
Fresh tomato wedges
Olives
Cilantro
Casserole Layers
Corn tortillas (I use one tortilla per person with a few extra for the casserole)
Grated cheddar cheese
Drained non-fat yogurt
Sour cream
Ingredients for custard
8 eggs
2 cups of milk
Red Chili sauce
1/4 cup New Mexico chile powder (or any blend)
1 large onion
1 clove of garlic
1 large tomato, peeled
1 large can tomatoes (or water), for thickness of the paste
1 Tablespoon olive oil
1 Tablespoon chopped parsley
Salt and pepper to taste
1/2 teaspoon sugar
3 Tablespoons olive oil
1 Tablespoon wine vinegar
1/2 cup of half & half cream (optional)
from House & Garden, Sept. 1965
Green sauce
1 can tomatillos, well rinsed
2 Tablespoons oil
1 cup chopped onion
One 7-ounce can mild green chile peppers
1 or 2 Teaspoons minced garlic
1 Tablespoon fresh minced oregano (or 1 teaspoon dried)
1 Tablespoon lime or lemon juice
1/2 teaspoon sugar
Salt to taste
1 cup defatted chicken broth (from poaching the breast, if you reduce it for flavor)
1 bay leaf
1 Tablespoon oil
from James McNair’s Breakfast, 1987
Instructions:

Huevos Rancheros for a crowd, sort of….

Red Chile Sauce:Put chile powder, onion, garlic, and tomato in a blender. Process this, adding water or canned tomatoes to make a fairly thick paste. (I usually use a large can of tomatoes and omit the fresh tomato entirely.) Heat 1 Tablespoon of olive oil and cook the mixture for 5 minutes, stirring constantly. Add parsley, salt and pepper to taste, and sugar. When cool, add 3 Tablespoons of olive oil and wine vinegar. Finally, add some half & half cream. (Can be omitted, but makes a velvety, mellow sauce.)

Green Sauce:Blend tomatillos (Mexican husk tomatoes) with 2 Tablespoons of oil, onion, green chile peppers, garlic, oregano, lime or lemon juice, sugar, salt to taste, chicken broth, and 1 bay leaf. Heat 1 Tablespoon of oil in a skillet and add the ingredients. Simmer for 30 minutes. Remove the bay leaf.

Use one of these two sauces. These basics can be made in advance, except for the half & half in the red sauce. They are staples for me and make this dish a matter of 20 minutes to assemble and refrigerate.

Poach one double chicken breast in water, salt, cumin, and a bit of chile powder. Skin and shred the meat. (Leftover chicken or turkey breast is fine.)

Spray a casserole dish with non-stick cooking spray. Cut the corn tortillas in wedges and put a layer of them in the casserole dish. Add a layer of chicken, some grated cheese (can be low fat), and some drained non-fat yogurt. Sour cream is classic. Add a bit of sauce, depending on how much Mexican flavor you want in the casserole itself. Repeat with the tortillas, chicken, and cheese, etc.

Finally, make a custard with eggs and milk. Pour custard over the ingredients and refrigerate overnight. Be sure there is ample custard to soak into the tortillas. Bake in a moderate oven (350 degrees) until done. Time depends on the size of the casserole. 45 minutes to an hour is average.

You may serve this with avocado wedges, olives, fresh tomato wedges, and more salsa. Cilantro is classic and could be added to the sauce. Cumin is wonderful and should be in the poaching broth.

Heated flour tortillas with butter and honey, virgin sangria, fresh mango, and Mexican Altura coffee round out a hearty “Fall breakfast” before a Penn State football game. To really “gild the lily,” serve Mexican hot chocolate made from Ibarra chocolate with a turban of whipped cream instead of sombrero.


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Related posts:

Salsa Huevos rancheros recipe Ginger glazed carrots recipe The new classic italian pizza recipe

As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

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  • black beans
  • breakfast casserole
  • santa fe
  • southwestern
  • strata

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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