Crispy Flank Steak Shreds with Crispy Onion and Red Chile Salsa

4 garlic cloves, peeled and roughly chopped1 teaspoon dried oregano, preferably Mexican2 bay leavesSalt1 pound flank steakPeanut oil for frying (about 7 cups for a 4-quart saucepan)#8531; cup flour1 white onion, 1/4-inch slices2 dozen corn tortillas, warmedRed Chile Roasted Tomato Salsa1 large (12-ounce) red-ripe tomato2 garlic cloves, unpeeled8 (about 2 ounces) dried guajillo chilies, stemmed and seeded1 canned chipotle chilies in adobo, seeds scraped outSaltGuacamole2 ripe avocados, pitted and flesh scooped from skinsAbout #189; cup (loosely packed) chopped cilantro (thick bottom stems cut off), plus a little extra for garnish2 limes, each cut into 8 wedges, plus 1 tablespoon fresh lime juiceIn a large (4-quart) saucepan, measure 6 cups water. Add the garlic, oregano, bay and 2 teaspoons salt, set over high heat and bring to a boil. Add the flank steak, and, when the liquid returns to a simmer, reduce the temperature to between medium and medium-low (to maintain a very gentle simmer). Skim any grayish foam that rises during the first few minutes of simmering, then cover and cook until the meat is tender, about 1#189; hours. If there is time, let the meat cool in the broth.For the salsa: Place the tomato and garlic on a rimmed baking sheet and roast 4 inches below a very hot broiler until soft and blotchy black, 5 or 6 minutes per side. Cool, then pull off the peel from both the tomato and garlic.In an ungreased skillet or on a griddle heated over medium, toast the guajillos, pressing them flat with a metal spatula until they are aromatic and have lightened in color underneath - about 10 seconds per side. (If the heat is right, you'll hear a slight crackle when you press down the chilies, but you shouldn't see more than the slightest wisp of smoke.) Collect in a small bowl, cover the chilies with hot water and let rehydrate, stirring occasionally, for about 30 minutes. Drain and discard the water.Roughly chop the tomato. Scoop into a blender jar along with all its juices, the garlic, drained guajillos and chipotle. Blend until smooth. (If your blender won't fully pur#233;e the skins, press the salsa through a medium-mesh strainer to get rid of any bits of skin.) Stir in enough water to give the sauce an easily spoonable consistency, usually about 3/4 cup. Taste and season with salt, usually about 1 teaspoon. Scrape into a serving bowl and the salsa is ready.For the guacamole. In a medium bowl, coarsely mash the avocado with cilantro and lime juice. Taste and season with salt, usually about 1/2 teaspoon.To cook the meat and onions: Shred the meat into long, thin strands (this takes a while, but within reason, go for the thinnest possible - nothing larger than a strand of angel hair pasta).Heat the oil to 375 degrees (a thermometer is pretty essential to keep the heat consistent and avoid greasy onions). Measure the flour into a large bowl. Add the onions, and toss to coat.In batches, shake off excess flour from handfuls of onions then carefully sprinkle them around the pot of oil. Stir gently until the onions are deep golden, about 30 seconds. Remove with a skimmer or slotted spoon to drain on paper towels. Sprinkle with salt.Let the oil return to 375 degrees, then quickly drop the meat shreds into the oil one by one, making sure they don't clump together. Stir until completely crispy, about 30 seconds. Remove with a skimmer or slotted spoon to drain on paper towels. Sprinkle with salt.For a family-style service, spread the crispy onions onto a serving platter, creating a bed onto which you can carefully pile the crispy beef. Sprinkle the whole thing with a little chopped cilantro. Scoop the salsa, guacamole and lime wedges into individual serving bowls to pass together with the onions and beef.Serves eight.Cook's note: You might want to show your guests how to create what I consider the perfect mochomos taco: a warm tortilla daubed with guacamole, drizzled with salsa, piled with crispy onions and beef, dribbled with a squeeze of lime."Fiesta at Rick's" by Rick Bayless (2010 Norton)