In a Dutch oven, place the flank steak along with bay leaves and salt, then add enough water to cover the meat completely. Bring to a vigorous boil, then reduce heat to low and simmer for 1 to 1.5 hours until tender.

Carefully remove the beef from the pot and allow it to cool. Shred the meat into bite-sized pieces using two forks.

In a mixing bowl, combine the shredded beef with lime juice, 2 tablespoons of oil, minced garlic, complete seasoning, and salt and pepper. Toss until evenly coated and let sit for 30 minutes.

Heat remaining oil in a skillet over medium heat. Add marinated beef in batches, frying for about 5 minutes without stirring. Flip and fry for an additional 4 minutes.

Reduce heat to medium-low, add sliced onions to the skillet, and sauté for 4 to 5 minutes until soft and translucent. Mix well.

Serve hot alongside white rice, black beans, and garnish with lime wedges.