Directions

1. 1

   In a large pot, combine the beef flank steak (cut into 2 equal pieces), thickly sliced onion, garlic cloves, peppercorns, and bay leaves. Cover with water and bring to a boil over high heat. Once boiling, reduce heat to maintain a gentle simmer with only a few bubbles breaking the surface. Skim off any foam that rises to the top. Stir in the dried oregano and sea salt. Continue simmering until the beef shreds easily when tested with a fork, approximately 30 to 45 minutes.

2. 2

   While the beef cooks, warm the olive oil in a separate skillet over medium heat. Add the thinly sliced onion and sauté for about 4 minutes until translucent. Pour in the fresh lime juice, then add the finely chopped pickled jalapeños and their pickling liquid. Simmer for approximately 2 minutes to allow the flavors to meld, then remove from heat and set aside.

3. 3

   When the beef is tender, remove the pot from heat. Allow the beef to cool completely in the broth, then carefully remove it and set aside. Measure out 1/2 cup of the cooking broth and reserve it; the remaining broth can be refrigerated for another use.

4. 4

   Trim any excess fat from the cooled beef, then use two forks to finely shred the meat into thin strands. Transfer the shredded beef to a bowl, pour in the reserved 1/2 cup of broth, and let it rest for about 5 minutes so the beef absorbs the liquid. Add the prepared onion and lime mixture, the cubed Monterey Jack cheese, and chopped cilantro. Season to taste with additional sea salt and freshly ground black pepper. Toss everything together gently using your hands or a fork until well combined. Allow the mixture to rest for 15 to 20 minutes at room temperature so the flavors fully develop.

5. 5

   Arrange the whole inner romaine lettuce leaves on a serving platter to create a bed. Mound the seasoned beef mixture onto the lettuce, then garnish the top with the avocado slices, shredded romaine, and finely chopped onion. Serve at room temperature.