Mochomos tacos (crispy shredded beef) with avocado mash and crispy onions

Cut the flank steak in half against the grain and put it in a pan with the water, just enough to cover.

Add a slice of onion, a sprig each of fresh thyme and marjoram, one or two bay leaves and the salt.

Bring to a bare simmer and cook until the meat is really tender, 1.5 to 2 hours.

Cool the beef in the broth, then pull it apart chunk by chunk into very thin shreds, using the thumb to pull.

Scoop the avocado into a bowl.

Blanch the garlic cloves, covered in water, for one minute so it does not take over the mash.

Add salt, crushed Mexican oregano and a little lime juice to the avocado and mash coarsely with a potato masher.

Slice and rock-chop the blanched garlic and add it to the mash; mix and taste for salt before serving.

Slice the onion very thinly, separate the pieces, salt with not even half a teaspoon, and coat in all-purpose flour until dry.

Heat about an inch and a half of oil to 325F, checked with a thermometer.

Let the onions fall into the oil a little at a time; once the coating sets, toss them, bring the oil back to 325, and fry until golden.

Lift out with a spider onto paper towels and salt while warm.

Raise the oil to 350 and fry the shredded beef in loose handfuls, cascading it in, until crispy; salt each batch as it comes out.

Spread a spoonful of avocado mash on each tortilla, then the red chili salsa, then the crispy beef flattened a little, then the crispy onions and a little chopped cilantro.