Tacos of Crispy Beef - Rick Bayless

Ingredients

• 12 ounces flank steak
• Hierbas de olor (a few sprigs/leaves from the Mexican herb bundle of thyme, marjoram and bay) Or ½ teaspoon each dried thyme and marjoram plus 2 bay leaves
• salt
• 1 medium white onion
• Vegetable oil to a depth of about 1 ½ inches in a 2- or 3-quart saucepan
• 3 tablespoons flour
• 4 garlic cloves, peeled
• 2 ripe avocados
• 1 teaspoon Mexican oregano
• 1 tablespoon fresh lime juice
• About 1/2 cup Bold Red Chile Salsa or Mexican hot sauce
• 12 warm corn tortillas
• Cilantro (chopped or leaves) for garnish