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.
For the Tortillas
6 egg whites
3 tablespoons coconut flour
6 tablespoons canned coconut milk
1/4 teaspoon baking soda
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.
For the Avocado Cream Sauce
2 avocados, pitted and insides removed
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
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.