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!
Are these half as good as the sweet tater enchiladas (which, btw, I have cleverly turned into a lasagna-type dish instead of rolling the taters around the stuffing)? If so, I’ll probably eat them twice in one week.
I had to comment that I was literally just finishing patting myself on the back for making your savory waffles yesterday and turning leftover waffles into sandwich bread today (the sandwich was amazing and may or may not have had 3+ pieces of bacon on it) when I read how people did not like the waffles. I disagree, they were an awesome change of pace and made for a pretty yummy bread alternative!! Thanks for the posts!!
So, new follower…got a question speakin’ of Mexican Food. are you familiar with Southern Colorado Pork Green Chili? We live in Southern Colorado and I’m wondering if you can pretty much sub white flour with coconut flour? If so, I’m fixing to make a pork green chili southern colorado style with some coconut four tortillas!
That would be amazing, but i’ve never tried subbing the flour like that in chili. worth a try!
I will let you know how it turns out! Waiting on mother-in-law to ship me some frozen hatch chili! Yum!!
This looks freaking delicious! AND my headband came in the mail today! When are the different colored tanks going to be available?
hopefully soon Jess!
I made these tortillas for my 11-year-old son tonight, and he said they were so good they should be “in a museum.” 🙂
Awesome. haha!
this looks amazing – um, by the way – when did you become a freaking badass food photographer too!?
Super good after I gave up trying to make the tortillas in my stainless steel pan. My mistake. I conveniently already had pork made from Melissa’s stove top carnitas (theclothesmakethegirl.com). That is seriously the best way to make pork ever. Curious how you feel on sugar detox? I’m on day 5 too, and I seriously feel on top of the world with no nuts and no fruit/tubers. I’ve still been doing CF workouts during the week (took yesterday as a rest day) and feel my recovery is pretty good. I also take holy-crap-ice-cold showers after workouts since it is so hot it feels I’m working out in a sauna. Keep going strong!
Incredibly happy that your doing the 21 detox, selfishly of course 🙂 I am 14 days down on my Whole30. I am super duper strict and not lost one single pound. I like to think its because I am building muscle from my 5 a week crossfit work outs 🙂
I will be trying this tomorrow or Sunday evening. Cannot wait!!! Thank you!!
Can anyone comment if the tortillas taste “egg-y”? This is something I really want to try (as well as the waffles) but have a serious aversion to eggs. Granted I could do this without the tortillas but it looks really fun to try. Thanks
drooling. This looks amazing!