Season your beef with the Mexican seasoning blend and the salt and pepper.

Smoke for 2-3 hours.

Remove the stem and seeds from the peppers and place them into a pot with the rest of the ingredients for the consomme. Bring up to a simmer, and let cook for 10-15 minutes.

Remove from heat and let cool for 15-20 minutes.

Blend until smooth, and set aside.

Cut the meat into large chunks after it comes off the smoker.

Place the chunks into a Dutch Oven. Strain the blended consomme mixture through a fine mesh strainer over the meat. If the liquid doesn't cover the beef, pour in some additional beef broth until there's enough to cover it fully.

Let the meat braise over low heat for 2-3 hours, minimum, or until the meat is tender and shreddable.