Cook the Beef

1. Season beef with salt and pepper. In a large Dutch oven, add beef, onion, garlic cloves, and bay leaf. Season with salt and pepper to taste.

2. Add enough water to cover the beef and cook over medium-high heat until the water starts to boil.

3. Lower the heat and cook for 2 ½ hours or until beef is tender. Remove from the pot and allow it to cool down enough to handle.

4. Using two forks, shred the beef into long strands. Continue to slice into smaller pieces crosswise. Set aside.

Prepare the Salad:

1. While the beef is cooking, trim the radishes and rinse. Then, chop them finely into almost mince.

2. Next, chop the onions and tomato into small cubes. Then, finely chop the mint and pat dry with a paper towel.

3. Add all the veggies and herbs into a bowl, add the lime juice and orange juice, and stir. Season the salad with salt and pepper to taste.

Toss Everything Together:

1. Add the shredded meat to the salad and combine well.

2. For best results, let the beef and cilantro salad marinate for a little to let all the flavors come together.

3. Garnish with crumbled queso fresco and serve at room temperature or cold over lettuce leaves.

4. Serve over white rice or as toppings over crispy tostadas.