1: Heat up the pulled pork in a skillet and add the chopped onion. Cook for five minutes.
2: Add the almond flour and seasonings; mix well, then stir in the fire roasted tomatoes and bring to a boil.
3: Reduce the heat, cover, and simmer for 15 minutes.
4: In another pan, sauté the minced garlic in butter, then stir in the almond flour until blended.
5: Slowly stir in the beef broth and bring to a boil, cooking and stirring for two minutes until bubbly.
6: Stir in the tomato sauce and seasonings, heating it up.
7: Pour one and a half cups of the sauce into a 13 x 9 pan.
8: Take the tortillas, spread 1/4 cup of the mixture down the middle, add some cheese, and roll them up tightly.
9: Place all rolled tortillas in the pan and cover with the remaining sauce.
10: Bake covered at 350°F for 30 minutes.
11: Uncover, add more cheese, and bake for another 15 minutes until golden.
12: Sprinkle cilantro or pico de gallo over the top, let cool, and serve.
