Breakfast Tacos with Cochinita Pibil, Scrambled Eggs and Crema

1. Prepare achiote pork: In large bowl, dilute annato seed paste in water, vinegar and pinch of salt. Strain mixture through double strainer.
2. In roasting pan, arrange banana leaves with enough room to wrap pork shoulder. Place shoulder in pan and pour sauce over it. Toss in garlic, onions and cinnamon stick; wrap leaves over shoulder.
3. Cover pan with foil; roast at 375 F for 4 1/2 hours. Cool; remove cinnamon stick and pull pork apart with fork. Add some sauce from pan to pulled pork and toss to combine; keep warm.
4. Meanwhile, prepare red cabbage slaw: In bowl, toss cabbage and radish with lime juice and salt to taste. Let stand to blend flavors. Toss again before serving.
5. Prepare habanero lime crema: In blender, combine all ingredients. Puree 20 to 30 seconds until well blended; refrigerate until ready to use.
6. Prepare scrambled eggs: In saute pan, heat oil over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook about 6 minutes until tender, stirring often.
7. Add cilantro and eggs; cook 4 minutes, folding eggs occasionally, until cooked through. Remove from heat; fold in corn and beans. Keep warm.
8. To assemble: Fry tortillas into taco shells. Place some scrambled eggs in each taco; top with pulled pork and slaw. Drizzle with habanero lime crema; garnish with queso fresco and cilantro sprigs.

Photo courtesy of American Egg Board