1Place flank steak, water, onion, garlic, Peppercorns, Bay Leaves and salt in large saucepan. Bring to simmer on medium-high heat. Reduce heat; cook 1 1/2 hours until meat is fork tender. Remove meat with slotted spoon and cut into bite-size pieces. Set aside.
2Heat oil in large skillet on medium heat. Add longaniza; cook and crumble until browned and slightly crispy, about 5 minutes. Stir in flank steak and half of the chicharrónes; cook until heated through. If mixture is dry, add braising liquid from steak, 1 tablespoon at a time until desired texture is reached.
3To assemble Tacos, fill warmed tortillas with meat mixture. Top with remaining crushed chicharrónes, chopped onion and cilantro.