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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.