Prepare the Chipotle Mezcal Sauce by combining all ingredients in a blender and processing until smooth. Decant sauce into a squirt bottle and set aside.

Prepare the Avocado Puree by pureeing all ingredients in a blender and pureeing. Place in a piping bag and set aside.

Pan sear the pork belly pieces in Carbon Steel Skillet with a touch of oil until lightly brown and crispy.

Dip the tortillas in water and place directly on the plancha or Carbon Steel Skillet.

Lay the warmed tortillas on a Serving Platter and place a piece of pork belly in the middle of each tortilla.

Garnish with chipotle sauce, avocado puree, cilantro, and pickled onions.