I’ve survived 3 days without sugar. And I’m surprisingly even more hyper than usual. I like it.
You know what I didn’t like? How much you all hated my savory waffles yesterday. I go outside the box and you all sh*t yourself with anger. Sorry for being creative. Sorry for thinking that biscuits and gravy sounds good. I’m SO weird. Ok, sorry for getting mad. Someone I know ate these waffles with gravy, over easy eggs, and bacon and gave it a 9 out of 10. Just sayin.
You know what blows…dropping a carton of eggs on the floor. I’m so stupid clumsy.
There are a couple things I haven’t done in a while.
- Made a cooking video. Well that’s not fully true. I’ve made some with Again Faster recently, but they haven’t come out yet. BUT I haven’t made a dancing cooking video. I’m going to do that this weekend. What should I dance to?! Oh the possibilities.
- I haven’t talked about my gear lately. WHAT THE?! I’ll do that in a sec.
- And I haven’t posted pictures of good looking people in my PaleOMG gear. I suck. Let’s get to it.
If you haven’t seen my PaleOMG gear, you’re missing out. I have men t-shirts, women’s t-shirts, women’s tanks, and uni-sex headbands. True story. HEADBANDS. Only the greatest accessory known to man. And I say headband(S) because I have 2 different colors of headbands!!!!!!! Yes, I just yelled that in my head. Hence the exclamation points.
Let’s check out good looking paleo all stars.
If you posted a picture of yourself on instagram and tagged me in it, you will not be featured on my pictures. That’s because I’m an idiot and don’t know how to pull those pictures off my phone. But please don’t stop doing that because it’s super cool. And I love it. But sending me some pictures in my email or posting on my facebook page is even better!
Oh, about this recipe. If you think it’s longer, that’s because it is. Some things take time people. Stop being so impatient. Work for your food.
For the tortillas
For the filling
- 1.5lbs pork rump roast
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- salt and pepper, to taste
- 1.5 cup vegetable broth
For the avocado cream sauce
- Ok so you got to start a day ahead of time with this meal. Slow cook that pork butt. Place onions in your crockpot, then rump roast on top, and then all the rest of the ingredients for the filling in your crockpot. Turn crockpot on low and cook for 6-8 hours.
- Once your pork is doing cooking, use two fork to shred it to pieces. Mmmmmm shredded meat.
- Now time to make your tortillas. Whisk all your tortilla ingredients together until all the lumps are gone.
- Place a large skillet over medium heat and grease with a bit of oil. Pour a 4 inch in diameter circle in the center of your pan and tilt the pan around to spread the batter into a large circle.
- Let the tortilla cook for a minute or so, until the tortilla bubbles and the edges begin to turn up. BEING VERY CAREFUL, circle your spatula under the tortilla pulling up all the edges before you flip it.
- Cook on other side for another minute.
- Place on plate to let cool. Repeat with leftover batter. You should get 5-6 tortillas from your batter.
- While your tortillas are cooling, place all the ingredients for your avocado cream sauce into a food processor and puree until completely smooth. This may take a couple minutes.
- Now turn on your broiler to high.
- Grab an 8x8 glass baking dish, lay out a tortilla, place a little bit of your shredded pork along with a little avocado cream sauce (be sure to save some to put on top of the tortillas later) then curl the sides of the tortilla around to make a mini burrito. Repeat with all of your tortillas so they are lined up side by side in your glass baking dish.
- Put your baking dish under your broiler and cook for about 6-8 minutes or until your tortillas become crispy.
- Then remove baking dish from the oven and turn broiler to low. Cover the enchiladas with the rest of your avocado cream sauce then place back in the oven for 5-7 minutes.
- Top with cilantro.
- Serve those little enchiladas on up!