Brown the beef and place it in a Dutch Oven with water and cook it for 3 hours until tender.
Remove the seeds and pulp and then dice the tomatoes finely.
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.
Trim the radishes, slice them crosswise and dice finely.
Wash the mint and cilantro and dry them. Remove the mint leaves from the stalks and chop them finely along with the cilantro.
Remove the seeds and interior of the jalapeño pepper and mince into tiny pieces.
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 jalapeño pepper in a large non-metallic bowl.
In a separate bowl, combine the lime juice from two limes, 3 Tablespoons of orange juice plus salt and pepper.
Pour the lime juice dressing over the meat mixture and toss lightly with a fork.
Chill in the refrigerator for 30 minutes or more and then serve with tortilla chips.
Garnish with sprigs of cilantro or slices of avocado