• Slice up your beefneck into smaller cubes. Around 200 grams per cube will do the trick just fine.
• Gradually season your beefneck with the PitmasterX’s Classic BBQ rub
• Fire up your grill with a hot load of charcoal. In the video i'm using the charcoal proffesional from Napoleon but you could use any time offcourse.
• Sear your beefneck on your grill grate with a nice distance from the charcoal so you don't have an immidiate searing sound. Take this slowly with enough sear to get flare ups.
• Once you have that right amount of colour on the outside with enough sear marks, take off the meat or replace it to an indirect zone of the grill.
• Heat up your dutch oven over the fire and put all that beef inside your dutch oven.
• At this point i'm not refilling my charcoal but i'm switching over to briquettes because i want to have a longer and slower cook.
• Put sliced red onions, 5 whole garlic cloves, 2 whole ancho peppers and 2 bay leaves in your dutch oven.
• Finish off with 500 ml of beef broth and 1 liter of water.
• Put the lit on and let it simmer for at least 4 to 5 hours.
• This is the moment you want to prepare your salsa.

Taquito

• After around 5 hours you meat is comepletely turned into fall apart tender beef and is ready for your taquitos.
• Heat up a deep skillet or something that is fry-proof along with around 400 grams of beef tallow.
• Put some meat in your small tortilla.
• Roll it up without closing the ends.
• Pro TIP: use some butchers twine to tiee up the center so you can fry them by only holing the twine and roll it around in the tallow.
• Start frying untill your taquito is golden brown and the fried tortilla is holding it's shape.
• Dip in some taquito want listen to that amazing crunch once you bite into it!