Pan de Elote Dressing
★★★★★
PREP TIME
25 minutes
COOK TIME
2 hours 5 minutes
SERVES
8 to 10
Ingredients
3 pounds
pan de elote or sweet cornbread, broken into 3/4-inch pieces (about 15 cups)
1 1/2 pounds
chorizo, casings removed if needed
1/2 cup
rendered lard, plus more for pan
1
large white onion, chopped
1
chile poblano, stemmed, seeded, and chopped
3
chiles serranos, stemmed and chopped
4
celery stalks, chopped
4
garlic cloves, finely grated
1 tablespoon
Diamond Crystal kosher salt (or 1 1/2 teaspoons Morton kosher salt), plus more to season vegetable mixture
5 ounces
totopos, tostadas, or good quality corn chips, crumbled
1 tablespoon
fresh sage, finely chopped
1 tablespoon
fresh thyme, finely chopped
3
large eggs
4 cups
turkey stock or low-sodium chicken broth
1 pinch
freshly ground black pepper, plus more to taste
Instructions
- Heat oven to 325°F. Divide the pan de elote evenly between two large rimmed baking sheets and bake, tossing occasionally, until the cubes dried out and lightly browned around the edges, 40 to 50 minutes. Let cool for at least 10 minutes. Increase oven temperature to 350°F.
- Meanwhile, heat 1/4 cup (half) of the lard in a large skillet over medium-high and cook the chorizo, breaking up large clumps with a spoon, until browned and but not completely cooked through, 4 to 5 minutes. Transfer to a plate.
- Heat the remaining 1/4 cup lard in the same skillet and add onions, poblano, serrano, celery, and garlic; season with salt. Cook, stirring occasionally, until the vegetables are softened but not browned, 8 to 10 minutes. Add the garlic and chiles. Cook, stirring once, until very fragrant, about 1 minute. Add broken tostadas and cook, stirring often, until the mixture is very fragrant and the vegetables are starting to brown around the edges, about 3 minutes. Add 1/2 cup stock and cook, stirring occasionally, until almost completely evaporated, about 3 minutes. Add the sage and thyme and toss to combine. Remove from heat.
- In a large bowl, combine the pan de elote, reserved chorizo, and cooked vegetable mixture. In a separate, medium-size bowl, whisk together the eggs and remaining 3 1/2 cups stock until very well combined. Pour the eggs over the pan de elote mixture and let it sit, gently stirring every minute or so, until the bread has absorbed all or virtually all of the liquid. Season with salt (about 1 tablespoon Diamond Crystal or 1 1/2 teaspoons Morton kosher salt) and freshly ground black pepper to taste.
- Lightly grease a 3-quart. or 9 x 13 x 2-inch baking dish. Transfer dressing to dish and tap dish lightly against counter to distribute and compact dressing. Cover tightly with foil and bake until dressing is very hot throughout and bubbles appear around sides, 40 to 45 minutes. Increase oven temperature to 425°F and remove foil. Continue to bake dressing until top is lightly browned, 15 to 20 minutes longer.
