Preparation
- In a slow cooker, add beef, half of onion, garlic, bay leaf & oregano. Cover with beef broth & cook 4 hours HIGH or 8 hours LOW, until meat is tender & easily shredded with a fork.
- While meat is cooking, make dressing.
- Once tender, transfer meat to a bowl to cool. Shred beef using 2 forks.
- In a large bowl, gently toss shredded beef with lettuce, radishes, tomatoes, olives & remaining onion.
- Transfer the salad to plates & garnish with avocado, crushed chips & queso fresco. Drizzle with dressing & enjoy!
