Shredded Pork and Fried Egg Street Tacos

Method 6 steps

1. 01

   Dissolve the achiote paste in the orange and lime juices, coat the pork and marinate for at least 2 hours.

2. 02

   Braise the pork with its marinade and 1/2 cup water, covered, at 325 F for about 3 hours, until it shreds easily. Shred and mix with the juices.

3. 03

   Crisp one third of the shredded pork in a hot skillet with the oil for 5 minutes, until browned in spots.

4. 04

   Fry the eggs in the same pan over medium heat until the whites are set and the yolks still runny.

5. 05

   Top half the tortillas with crisp pork, pico de gallo and a fried egg. Fill the rest with braised pork, guacamole, cotija and pickled onion.

6. 06

   Serve two tacos per plate, one of each style.

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