Drain all blood off roast. Cut into quarters.

Puree peppers, add all other marinade ingrediants in a large bowl. Blend until well mixed.

Marinate meat for 2 days, turning after the first day.

Place meat in a roasting pan & cover with parchment paper & foil. Braise 3&1/2-4 hours or until fork tender.

Remove meat from pan & let cool. Pour liquid in a large saucepan & reduce by 1/2 then cool. Shred beef into Med. size pieces & season w/ braising liquid. Use for enchiladas, tacos, burritos, ect.