Cold Tongue Burta
A spicy cold salad made with leftover corned tongue, marinated with onions, chilies, and lime juice. This Anglo-Indian dish transforms cold meat into a flavorful appetizer or side dish.
Ingredients
- 2 cups Corned tongue, cold and well-cooked, pounded or finely chopped (Use the well-seasoned portions; leftover tongue works perfectly)
- 1 medium Onions, thinly sliced (About 1 cup sliced)
- 2 whole Green chilies, thinly sliced (Adjust to taste; use serrano or jalapeño)
- 3 tablespoons Lime juice, freshly squeezed (About 2 limes; adjust to taste)
Instructions
- 1Take the cold corned tongue and pound it with a meat mallet or chop it finely into small pieces. The meat should be well-broken down but not mushy.
- 2Place the sliced onions and chilies in a bowl and pour the lime juice over them. Stir to combine and let steep for at least 10 minutes to mellow the raw onion flavor and infuse the lime juice with the chili heat.
- 3Add the pounded tongue to the marinated onions and chilies. Mix thoroughly, ensuring the meat is well coated with the lime juice mixture. Taste and add more lime juice if desired for extra tanginess. The burta should be moist but not swimming in liquid.
- 4Transfer to a serving dish and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold as an appetizer or side dish.
