Step 1

In a small bowl, combine the chili powder, cumin, coriander, salt and pepper. Rub evenly on all sides of the beef and place the beef in the bottom of a 6-quart slow cooker.

Step 2

Pour the soy sauce around the beef and placed the sliced onions and peppers on top. Cover with a lid and cook on low for 9 hours or on high for 5 to 6 hours.

Step 3

Drain the beef and vegetable mixture, then shred the beef and serve on flour tortillas with the toppings of your choice. Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.