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.
Add enough water to cover the beef and cook over medium-high heat until the water starts to boil.
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.
Using two forks, shred the beef into long strands. Continue to slice into smaller pieces crosswise. Set aside.
Prepare the Salad:
While the beef is cooking, trim the radishes and rinse. Then, chop them finely into almost mince.
Next, chop the onions and tomato into small cubes. Then, finely chop the mint and pat dry with a paper towel.
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:
Add the shredded meat to the salad and combine well.
For best results, let the beef and cilantro salad marinate for a little to let all the flavors come together.
Garnish with crumbled queso fresco and serve at room temperature or cold over lettuce leaves.
Serve over white rice or as toppings over crispy tostadas.
Notes:
Take Shortcuts: Although I used a Dutch oven for this recipe, you can also place the beef in a slow cooker and forget about it for a few hours. Or you can take a shortcut and cook the meat in an instant pot to cut the cooking time in half.
Great Substitutes: If you can’t find naranjas agrias at your supermarket, you can buy a bottle of Goya Naranja Agria. Better yet, mix your marinade. Combine unsweetened orange juice and grapefruit juice in equal parts in a separate bowl and add to the salad along with the lime juice.
Let it rest: After tossing everything together, let this tasty cold beef dish marinate for a little to let the beef absorb all the flavors. Then, for best results, pop it in the fridge for 30 minutes and take it out when it is time to serve.
