Sarah J’s Chorizo Breakfast Tacos

recipes
Written By Stef Caldwell

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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Yields — 2 servings (3 tacos each)

Cook time — ~35 mins

Ingredients

  • Lime Crema

    • ½ cup mexican crema

    • ½ tsp ground cumin

    • 1 lime

    • 2 tbsp water

    • salt and pepper

  • Pickled Garlic and Onions

    • 1/2 red onion, sliced

    • 1/2 yellow onion, diced

    • 2 radishes, sliced

    • 4 tbsp red wine vinegar

  • Beans

    • EITHER 1 can of refried black beans (I <3 Siete)

    • OR if you feel like making it from scratch:

      • 2/3 cup Black Beans

      • 1 tbsp avocado oil

      • ¼ cup yellow onion, diced

      • ¼ cup celery, diced

      • 1 ¼ tsp cumin

      • 1 ¼ tsp Paprika

      • 1/3 cup canned, diced tomatoes

      • ½ tsp cumin

      • ½ tsp salt

      • 4 tsp lime juice

      • ½ cup vegetable stock

      • 1 tbsp chipotle peppers

  • Eggs

    • 6 eggs (optional substitute — quail eggs)

    • 2 tbsp butter

  • Chorizo

  • Tacos

    • 6 corn tortillas (this recipe calls for corn, but IMO you can swap for my fav Siete Almond Flour tortillas)

    • 1 avocado, halved and sliced

    • 1/2 cup mexican cheese (I <3 Tillamook)

    • 1/4 cup cilantro, chopped

How to Make

  • Lime Crema

    • In a small bowl, combine the Mexican crema, cumin, the juice of 1 lime wedge, and 2 tablespoons of water; season with salt and pepper to taste. Set aside.

  • Pickled Red Onion and Garlic

    • Peel the garlic and both onions.

    • Finely chop the garlic.

    • Small dice the yellow onion.

    • Thinly slice the red onion.

    • Place in a bowl with the red wine vinegar.

    • Set aside to let it pickle!

  • Beans

    • EITHER warm up your refried beans in your skillet over medium heat

    • OR if you’re making from scratch:

      • Cook your black beans in simmering water until tender, drain.

      • Heat oil, add onions and celery. Cook for 5 minutes over medium heat.

      • Add cumin, paprika and tomatoes. Cook for another 10 minutes.

      • Add cooked beans, salt, lime juice, water and vegetable stock. Simmer additional 30 minutes.

      • In a food processor, combine beans (including liquid) and chipotle peppers. Blend until smooth.

    • Set aside.

  • Chorizo

    • Heat skillet over medium heat and cook the chorizo for 5 minutes, turning occasionally, and breaking it up, so it's loose instead of chunky, and cooked just slightly crispy on the outside. Chorizo is fully cooked at an internal temperature of 160°F.

    • Blot the excess fat from the skillet, leaving some behind for our eggs :)

    • Set aside.

  • Eggs

    • Melt 1 tbs of butter in your skillet (same as the chorizo) on medium heat.

    • Crack three eggs into your skillet.

    • Let cook until the whites go from clear to opaque. You want to cook the eggs undisturbed until there’s just about a half-inch of unset whites surrounding the yolks.

    • Grab a wide, flat spatula and use the edge to cut and separate the eggs (if they got stuck together), so you’re only flipping one egg at a time.

    • Be gentle as you slide the spatula under the first egg, the closer you get to centering it under the yolk, the easier the flip will be. Flip all eggs, and then quickly get back to your first flipped egg.

    • Because, each egg only needs about 30 seconds on the other side.

    • Slide eggs off your skillet and onto a plate.

  • Tortillas

    • Place your tortillas into the same skillet as you just took your eggs from, and let them get warm (less than 2 mins).

    • Remove from skillet, add to plate where you will compile your tacos!

  • Compiling the Tacos

    • With your tortilla as a blank canvas, first add a dollop of your beans, making sure to spread from one end to the next.

    • After, pile on your chorizo.

    • Then, add your avocado, pickled radish and onion

    • Next, layer on your eggs, one per taco.

    • Finally, drizzle with your lime crema.

Enjoy!

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Stef Caldwell
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