Chorizo Pork Belly Street Tacos with Crispy Egg Shells

Heat lard in a cast iron skillet over medium-high heat. Add the diced pork belly and cook until crisp and golden, about 8 minutes. Add the crumbled chorizo, chili powder, cumin, and sea salt. Cook for another 5 minutes, breaking the chorizo up with a spatula until fully browned and crispy. Transfer the meat to a warm bowl, leaving some fat in the pan.

Whisk the eggs and heavy cream together in a bowl until completely smooth. Melt a small amount of butter in a non-stick pan over medium heat. Pour in a quarter of the egg mixture, swirling the pan immediately to form a very thin, tortilla-sized round. Cook for 1 minute until set, flip carefully, and cook for 15 seconds. Repeat to make 4 thin wraps.

Stir together the sour cream, lime juice, and chopped cilantro in a small bowl until smooth.

Lay the egg tortillas flat on a serving board. Divide the hot, crispy pork belly and chorizo mixture evenly among the wraps. Drizzle generously with the cilantro-lime crema, fold them in half like street tacos, and serve immediately.