Salpicón (Chopped Beef Appetizer from Guatemala)

Ingredients
1 lb round steak or similar cut of beef
2 c. water
1/4 c finely chopped fresh mint
1/4 c finely chopped onion
1/2 tsp salt or to taste
1/2 tsp pepper
3 Tbsp sour orange juice (if sour oranges not available, add 1/2 tsp cider vinegar)

Method
Simmer the beef in the water for 1 hr or until soft.
Drain the meat and chop fine in a food processor.
Add remaining ingredients and mix well. Refrigerate at least 1 hr before serving. Serve chilled or at room temperature. Makes 4 servings or  appetizer.

Source
Adapted from a printed recipe card that I think I collected when I was in a book club for cookery books, and each month’s mailing contained a few recipes from the new books being promoted that month. The original of this recipe is from False Tongues and Sunday Bread by Copeland Marks.

Comments
The authentic version would probably have the meat chopped finely with a knife instead of a food processor, and I think the texture would be more appealing. The combination of flavours sounds intriguing.
Apparently this would traditionally be served with piping hot corn tortillas and a radish salsa. From this forum, here’s a recipe for the salsa:

Picado de rábano (Radish salsa)
1 bunch radishes (12 radishes), chopped
2 tomatoes, chopped (the recipe calls for “kitchen tomatoes;” maybe plum tomatoes?)
4 sprigs of cilantro, chopped
a few mint leaves, chopped
1 small onion, chopped
lemon juice and salt, to taste

Combine all ingredients.