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!
I’ve been on a hunt for paleo tortillas and these hit the spot! I like that they’re a little thicker too so things don’t get super soggy. I don’t even care for pork too much and scarfed this down!
LOVE your website- my husband and I have been telling all our friends. Hands down the BEST paleo recipes out there! Made these the other night and my husband and 18-month old were scarfing them down. We’re busy cooking through your website!
OK this was beyond yummy! I added pine nuts to the avocado puree and it is heavenly rich!
I was really excited about making this recipe! The pork was beyond amazing!! I added a jalapeño and habanero pepper to the crock pot which took it off the charts! The avocado creme sauce was also delicious and I plan on making it many more times to add to some other dishes. However, I was really disappointed in the tortillas. I read a lot of different suggestions on how to avoid thick, fluffy, fragile, eggy, small, pancake like tortillas, but that is exactly what I got. The house even smelt like pancakes. To improve the taste I used water instead of the coconut milk and added cumin, lime juice, and chili pepper to mask the coconut and egg taste, which successfully hid the egg but they were still more sweet and coconut-y then I would prefer. As much as I tried to tell myself that the sauce and pork masked the tortilla taste, I wasn’t able to convince myself, or my boyfriend, that was the truth. I am new to paleo..2 days to be exact… and have no experience in cooking with coconut flour, almond flour, or flax meal. I would love to attempt this recipe again but am deterred due to the effort and lack of satisfaction in the tortillas. Any suggestions?
Hey Amber! Coconut flour is extremely touchy and kind of a bitch to work with sometimes. These have to be perfect, so just a 1/4 of teaspoon of excess coconut flour can completely throw them off as well as too little coconut flour. I’m not one to noticed a coconut flavor, but I have also been paleo for 2 years and my taste has changed. Play around with it again. I can’t promise it will be the same as enchiladas, but it’s definitely closer than anything else i’ve tried. I’ve also done sweet potato enchiladas. you might like those without coconut!!
This is currently in my crockpot! I’m super excited for the avocado part 🙂
I’m going to make this tonight. Looks AMAZING. 8 hours though!? I’m going to obliterate that pork in the pressure cooker in 80 minutes flat.
One of my friends above posted this on her Facebook so I had to check it out. It was ok, but I think it could use some work.
The first issue was my error I think…I didn’t scoop out the onions with the meat and include that when I shredded. That would have helped add some flavor. My crockpot is big and my roast was small so the liquid wasn’t covering a lot of the meat. That could also have been why the meat didn’t have a lot of flavor?
I also had problems with “pancake” like tortillas, but I think my issue was my pan was too hot. Also, they needed some flavor.
The sauce was VERY good. Only thing I would change is add a little jalapeno to give it some kick. I think this would be awesome thinned out a bit more to use as a salad dressing!
I will definitely try this again with some tweaks and with a venison roast.
My porkbutt had a bone – and with all the broth left in there, seems a shame to throw away – anyone find anything interesting to do with it?
I made this earlier this week with a beef rump roast I had on hand. Amazing! Shredded beef in enchiladas? Perfect! Next time, I may omit the lemin juice as it was a bit tangy, but otherwise, this dish was amazing. And it may have been all my fault since I did not have a fresh lemon and used lemon juice from a bottle instead.
We loved it! The almond, pork, avocado and cilantro flavors complimented each other well.
The hubs couldn’t get the right consistency to make tortillas. They came out more like pancakes, so it turned into a casserole. But it still rocked.
This was AMAZING! Do you make anything not insanely delicious?
I doubled the recipe and added grilled red and yellow bell peppers. Since I was unable to get the tortillas to roll well, I placed them flat on the bottom, middle, and top to create a layered casserole and it worked out great.
Thanks for sharing!!!