So before I talk about my super amazing lunch I’m going to tell you about some other exciting stuff!

The first week in June I have a big shoot with OM home. We are running a CONTEST to find a baby model. The winner receives all of the images of their baby from the shoot! If you have a baby between 4 and 12 months old that you think would make the perfect baby model please visit the OM home blog for more details!

Ok! Now my lunch!!! Damn it was so good! Yesterday I was at the grocery store and saw a perfect chuck roast and like usual I thought, tacos. That’s pretty much all I think about, just so you know. Tacos. So I slow roasted the beef for about 10 hours and it fell apart exactly as it should. Today I made strawberry salsa, guac and plantain and bought fresh tortillas from La Tortilleria. If you live in Toronto please go here, they sell tortillas still hot and they are crazy cheap!

Chili Chocolate Pulled Beef

In a crock pot combine:

2 cups of water

1 tbsp of coarse salt

1/4 cup of maple syrup

1/8 cup of habanero sauce

1 1/2 tbsp of cocoa powder

1 tbsp of chili powder

1 tsp of achiote powder (if you have it)

Now take your beef, cut off the strings if there are any. Get a pan really hot and add a splash of oil. Sear the beef on all sides. Then place the beef in the crock pot with the other ingredients. Set crock pot on low.

Turn the pan to low heat. Then chop a cooking onion roughly, big chunks. Slice a jalapeno pepper and add to the beef oil in the pan. Caramelize the onions and jalapeno and then add it to the crock pot mixture.

I usually let the beef cook in the crock-pot for about 3 hours, flipping over occasionally. Then I transfer the crock-pot dish to the oven at 175 degrees for another six or seven hours, still flipping every now and then. After that it should literally fall apart with no force.