Salpicon de Res is a traditional beef and mint salad served as a refreshing first course or appetizer in Guatemala, Mexico and many other countries in Latin America
Brown the beef and place it in a Dutch Oven with water and cook it for 3 hours until tender.
Mince the onion very finely. You might be tempted to use a food processor to speed things up but don't give into the temptation as it will change the texture of the salad.
Remove the mint leaves from the stalks and chop them finely along with the cilantro and radishes (if using. Discard the stems.
Once the meat has cooled, remove any fat and shred the meat into strips using two forks or your fingers. Then dice the meat into small pieces.
Combine the meat and chopped mint, cilantro, onion, tomato, radishes and jalapeno pepper in a large non-metallic bowl.
Chill in the refrigerator for 30 minutes or more and then serve.
Garnish with sprigs of cilantro or slices of avocado