|We started by browning up a pound of ground venison in our best cast iron skillet.|
|This is the egg soak: six eggs, three cups milk, a tablespoon each of onion powder, garlic powder, and cumin, and half a tablespoon each of black and red pepper.|
|We poured it over the layers, covered the pan, and set it in the fridge to marinate for several hours. It works best when soaking next to a couple jars of dandelion jelly.|
|Later that day, or the next morning, it goes in the oven at 375 °F for 45-55 min, or until it looks like this. We were going to add some butter-soaked tortilla chips on top, but we kind of forgot. (For traditional strata, there would be butter-soaked corn flakes, but corn flakes are not usually considered a traditional Mexican dish.)|
|It goes well with Katie's salsa, guacamole, and sour cream. Mmmmmm. It's like a piñata for your tongue! Olé!|
How did you celebrate Cinco de Mayo? Have you made a Mexican-themed strata before? Tell us about it in the comments section below!
10 slices of bread (at least)
1 lb shredded cheese
1 lb ground venison, browned and seasoned to taste with black pepper, red pepper, red pepper flakes, salt, onion powder, garlic powder, paprika, cumin, hot sauce, and rosemary1 onion, chopped
3 cups milk
1 Tablespoon each of onion powder, garlic powder, and cumin,
0.5 Tablespoon each of black and red pepper
Layer the bread, ground meat, onions, and cheese in a 9" x 13" pan, starting with bread and ending with cheese. Beat together eggs, milk, onion powder, garlic powder, cumin, black pepper, and red pepper. Pour over layers and set in fridge for several hours or overnight. Bake at 375 °F for 45-55 min, until golden brown and delicious-smelling. Serve with sour cream, salsa, and guacamole. Green chili sauce and enchilada sauce are also acceptable.