Cooking Steps

• Toss together the beef, salt, cumin, oregano, and black pepper in a large bowl.
• In a small bowl, whisk together ¼ cup of the beef broth and the flour to create a slurry. Set aside.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook for 5 minutes, stirring occasionally, until browned.
• Stir in the onion, jalapeño, and garlic and cook for 2 minutes.
• Add the tomatoes and soy sauce. Stir and cook for 2 more minutes.
• Pour in the remaining 1 ¾ cups of beef broth and the slurry. Stir to combine and bring everything to a boil.
• Reduce the heat to low, cover, and simmer for 45 minutes.
• Uncover and cook for an additional 3 minutes to thicken the sauce slightly. It will continue to thicken as it cools. Taste and add more salt as needed.
• Garnish with chopped cilantro and serve immediately with warm flour tortillas and a side of Mexican rice.