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.
Pork Avocado Cream Enchiladas
- Prep Time: 8 hours
- Cook Time: 20 mins
- Total Time: 8 hours 20 minutes
- Yield: 3 1x
Ingredients
For the tortillas
- 6 egg whites
- 3 tablespoons coconut flour
- 6 tablespoons canned coconut milk
- 1/4 teaspoon baking soda
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
- 2 avocados, pitted and insides removed (don’t put the skin in the food processor. duh)
- 1/4 cup vegetable broth
- 1/4 cup fresh cilantro, stems removed
- 3 tablespoons canned coconut milk
- 1/4 teaspoon cumin
- salt and pepper, to taste
- juice of 1 lemon
- juice of 1 lime
Instructions
- 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 8×8 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!
hey! help, i need a new crockpot, mine fritzed out on me…it was a cheapo that lasted a while, but the shape isn’t good for roasts, i want to buy a nice oval one, but they shit expensive and i’m not sure they will make anything better than my $20 one. appreciate any input! thanks! lynn
Mine was $30 at walmart and it has been awesome. No need to go fancy! Even thrift stores sometimes have them!
This looks amazazing!!! I can’t wait to make this.
Also, a couple weekends ago I met the owner of Titan Crossfit in VA at a house warming party. He said he knew you from CO. I was super stoked and acted a little bit like a high school teenage girl. Whatevs. He’s cool, you’re cool. It makes sense.
I don’t even care if these are good, which I’m sure they are. I’m making them simply because they are green. It’s my favorite color and my family will be disgusted, thinking I’m eating mold when the see me eating green enchiladas. I’ll just explain that mold is indeed paleo and nutritious.
OMG is right … my favorite things all together! I love enchiladas and haven’t had them without it being a cheat since January. Shredded pork is our favorite meat and hubby and I both love avocados! I swear the fact that I eat one a day is the reason my little 11 week old boy is so chubby. Mama’s feeding him lots of good stuff thanks to many of your recipes.
I love MEXICAN food and this looks amazing! Can’t wait to try it. Go TITAN 🙂
This looks beyond amazing. Can’t wait to make it! Thanks.
Tortillas! YES!!! I am so hungry right now. Why do I always read your recipes when I am hungry? Bad idea. Who cares if this takes a while…it looks like it is SO worth it. Can’t wait to make it. I think when recipes require time, it just means there is more love in them.
I don’t get a chance to cook much of anything other than throwing something on the grill during the week, so my shot at waffles and gravy will have to wait until this weekend. I loved hammering some biscuits, gravy and eggs back in college. Hangover cure.
Random:
1. Have not been a fan of Sunbutter until I mixed it with canned pumpkin, half banana, cinnamon and ice (protein too) post-WOD. Wow. Wow.
2. Speaking of wow, I’m still trying to find the birthday cake you mention.
Chocolate birthday cupcake; use the tab at top labeled treats, page 3. PHENOMENAL!
Thank you Juli for another amzaing recipe; gravy goes with everything so I loved yesterday’s post too. Must add pork butt to the list now. 🙂
Tom, that smoothie sounds delicious! I’m going to try it come fall when it is normal to eat pumpkin-flavored everything!
I need a cake delivery person like the picture above.
Pumpkin is awesome PWO any time of year. Great recovery food. It’s just a little more expensive in the spring/summer.
Holy Crap! These look crazy good!!
I literally can’t wait to try this. I think I’m going to have to leave work. Awesome!