Sarah J’s Chorizo Breakfast Tacos
Lauren and I sat down with Sarah Jahnke, the Co-Founder and CEO of Homecourt, Courteney Cox’s luxury fragrance and home care company on the pod during season 4.
Among so many other things (like scentscaping, homecare re-defined as self-care, and how she convinced Courteney to build a luxury fragrance platform instead of a candle company), we learned from her how to trust the timing of our lives, and why we really don’t need to freak out if we’re not now, or never become a Forbes 30 under 30.
And yes, this coming from a woman who is also NOT a Forbes 30 under 30, despite having a resume that would certainly make you think otherwise — she touts an MBA from University of Chicago, she is Courteney Cox’s Co-Founder, she’s been a model, written for one of the most iconic fashion magazines in the US, and most recently ran your favorite luxury fragrance lines at L’Oreal.
When I say this woman is so badass, smart, kind, and beautiful, you have no choice but to believe me, but just in case you want a few facts, there you go. Moving on? Moving on.
As you all know, I love to connect, travel, and cook, so lately, I’ve been trying this new thing where I ask guests of the pod for their favorite local restaurant, and what they order when they go. Not only does this help me build out my travel itineraries when I travel for work and play (I mean a recommendation from a friend is > Yelp everytime), but it also relieves me of the need to be creative in coming up with my own ideas for recipes, which certainly keeps things fresh for me, Ronnie and Charlie.
So… that leads me to Sarah’s Chorizo Breakfast Tacos, inspired by her go-to spot, The Penmar in Venice, CA. Which honestly looks cute as hell and I can’t wait to go. Let’s get to the recipe.
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Serves: 2 (3 tacos each)
Prep time: 35 mins
Downloadable recipe: here
What You’ll Need:
Lime Crema
1/2 cup mexican crema
1/2 tsp cumin
1 lime, juiced
2 tbs water
Salt and pepper
Pickled Onions
1/2 red onion, sliced
4 tbs red wine vinegar
Beans
1 can of refried black beans
Eggs
6 eggs
2 tbs butter
Chorizo
1/2 lb ground spicy chorizo pork sausage
Tacos
6 almond flour tortillas
1 avocado, halved and sliced
1/2 cup mexican cheese blend
1/4 cup cilantro, chopped
How to Make:
First, let’s prepare our lime crema
In a small bowl, combine Mexican crema, cumin, lime juice, and water; season with salt and pepper to taste. Set aside.
Now, let’s prepare our pickled red onion
Place thinly sliced red onion in a bowl with the red wine vinegar and set aside to let it pickle!
Next, let’s get our refried beans ready
Warm up your refried beans in your skillet over medium heat.
Now, it’s time for your chorizo
Heat skillet over medium heat and cook the chorizo for 5 minutes, turning occasionally, and breaking it up, so it's loose, and cooked just slightly crispy on the outside. Chorizo is fully cooked at an internal temperature of 160°F. Transfer to a plate, and blot the excess fat from the skillet, leaving some behind for eggs. Set aside.
It’s time to cook our Eggs
Melt butter in your skillet on medium heat. Crack three eggs into your skillet. Cook until the whites go from clear to opaque. With a wide, flat, spatula and flip one egg at a time. Quickly make your way back to your first flipped egg, as each egg only needs about 30 seconds on the second side. Slide eggs off your skillet and onto a plate.
Warm your Tortillas and compile your tacos!
Place your tortillas into the same skillet as you just took your eggs from, and let them warm. With your warm tortilla as a blank canvas, add a dollop of beans, spreading from one end to the next. Then, pile on chorizo, avocado, and pickled onion. Top with one egg and lime crema.
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