Cut 1 onion in half. Chop remaining onion; set aside. Heat 1 tablespoon oil in stockpot over medium heat until hot. Place steak in stockpot; brown evenly. Add beef broth; halved onion, 1 clove garlic and 1 teaspoon salt; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-3/4 hours or until steak is fork-tender. Remove steak; cool slightly. Cut steak lengthwise in half; shred with 2 forks.
Combine shredded beef, chopped onion, jalapeños, remaining 2 cloves garlic, remaining 1 teaspoon salt and black pepper in medium bowl. Stir in eggs; mix well.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Measure about 2-1/2 tablespoons beef mixture for each tortiita. Place in hot oil; flatten into patty. Fry, 4 at a time, 1-1/2 to 2 minutes on each side or until brown. Drain on paper towels. Repeat with remaining 2 tablespoons oil and beef mixture.
Serve immediately with Serving Suggestions or as desired.
Cook's Tip: 3 cups shredded cooked beef flank steak (about 16 ounces) may be substituted for 1 beef flank steak. Omit step 1; continue as directed in step 2.