Cold Corned Beef Burta

Ingredients

• 1 pound Cold corned beef, well-corned red part from round (Use the red, well-corned portion; leftover corned beef works perfectly)
• 1 medium Onions, thinly sliced (About 1 cup sliced)
• 2 whole Fresh green chilies, sliced (Adjust to taste; use jalapeños or serrano peppers)
• 0.25 cup Fresh lime juice (About 2-3 limes; adjust to taste)

Instructions

1. 1Thinly slice the onions and chilies. Place them in a bowl and cover with fresh lime juice. Let steep for at least 15 minutes to mellow the raw onion flavor and infuse the lime juice with the chili heat.
2. 2Take the cold corned beef and pound it thoroughly using a mortar and pestle or place it in a sturdy bowl and mash with a fork or potato masher until it's broken down into fine shreds and small pieces. The texture should be similar to pulled meat.
3. 3Add the marinated onions and chilies to the pounded corned beef. Add as much of the lime juice as desired for tanginess (start with 2-3 tablespoons and add more to taste). Mix everything thoroughly until well combined. The beef should be evenly coated with the lime juice mixture.
4. 4Taste and adjust lime juice, adding more if desired for extra tanginess. Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Serve cold as a side dish, appetizer, or with rice and flatbreads.