1 teaspoon sriracha pepper
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic paste
1 pound pork roasts
1/2 cup uncooked white rice
1 large onion, grated
4 cups beef broth
1/3 cup vinegar
8 (10 inch) flour tortillas
In a blender, combine sriracha, soy sauce, garlic paste and pork. Blend until smooth. Shape into approximately 1/4 inch thick slices. Place slices in slow cooker. Cover and cook on Low for 5 to 10 hours.
Melt tablespoon of beef broth in a small bowl and gradually stir in vinegar. Bring to a boil and cook for 1 minute. Mix in rice and cook for 5 minutes, stirring frequently. Reserve 2 cups broth.
Stir Taco seasoning into skillet with liquid from skillet toward hot grilling surface. When sauce is hot, add 1/2 inch slices of diced onion and tomato.
Place chicken in skillet and brown evenly, stirring occasionally. Season with Worcestershire sauce and pour over chicken. Bring to a boil and cook about 5 minutes, stirring occasionally. Season with garlic powder and pour over chicken and vegetables. Arrange 1/2 flour tortillas in bottom of slow cooker covering top, sides and edges.
Place seitan in slow cooker on bottom of 2-quart slow cooker. Transfer seitan to skillet with water to cover top. When enchilado is heated, stir in avocado and pour over pressure cooker and chicken.