Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it. In a mixing bowl toss frozen tater tots with 1 tbs olive oil, fiesta seasoning, smoked paprika and 1/2 tsp kosher salt until evenly coated.

Bake tater tots on a single layer for 20–25 minutes, turning once halfway, until golden-brown and crispy. Keep warm in a low oven (200°F/95°C) if making ahead.

Braised Pork Belly Carnitas

Sear pork belly

Preheat a heavy oven-safe skillet or Dutch oven over medium-high heat. Add 1 tbs vegetable oil. Working in batches if needed, sear pork belly cubes until browned on all sides, about 6–8 minutes. Remove pork and set aside.

Braise

Reduce heat to medium. Add smashed garlic to the pan and cook 30 seconds until fragrant. Return pork belly to the pot. Add orange juice, chicken stock, bay leaf, oregano, cumin, 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer.

Cover and transfer to a 325°F (160°C) oven for 1.5–2 hours, until pork is very tender and easy to pull apart with a fork. Alternatively simmer on low on the stovetop for the same time.

Shred and crisp

Remove pork from braising liquid and shred or pull into bite-sized pieces, reserving 2–3 tbs of braising liquid. Heat a clean skillet over medium-high heat, add reserved braising liquid and a small splash of oil if needed, then add shredded pork and crisp in the pan for 4–6 minutes, stirring occasionally, until edges are golden and slightly caramelized. Keep warm.

Achiote Pineapple Aioli

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp achiote paste (mash into the mayo until evenly colored), 1 tsp lime juice, 1/2 tsp honey, 1/4 cup finely diced pineapple, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning. Chill until ready to use.

Pickled Red Onion

Combine 2 tbs white vinegar, 2 tbs water, 1 tsp sugar and 1/4 tsp salt in a small bowl and stir until dissolved. Add 1/2 cup thinly sliced red onion, press to submerge. Let sit at room temperature for at least 15 minutes (or refrigerate up to 1 week). Drain before using.

Garnish & Assembly

Plate: Arrange a generous portion of fiesta seasoned tater tots on a serving platter. Top with a mound of crisped braised pork belly carnitas.

Drizzle or dollop: Spoon achiote pineapple aioli over the carnitas and tots (about 1–2 tbs per serving). Scatter pickled red onion over the top.

Finish: Sprinkle chopped cilantro and grated queso fresco over everything. Serve immediately with lime wedges for squeezing.