Tongue Taco

I know lots of people are sceptical about eating tongue, but prepared the right way the meat is very delicious - extremely tender. I picked this recipe up when I had a Mexican roomie.

Ingredients:
- 1 beef tongue
- 1 leek
- 1 bunch Italian parsley
- Queso fresco (white, soft cheese)
- Corn tortillas (taco size)
- Salsa verde

Boil the whole beef tongue with the leek and the parsley for 5 hours. Remove the tongue from the water and let it drip off and cool. Now the skin can very easily be peeled off. Dice or shred the meat (will tend to fall apart as it is so tender) and fry on the pan until crisp on the edges.
Warm the tortillas (say, 30 seconds in a hot oven), add tongue meat, crumbled cheese and salsa verde.

Serve with mexican rice.

Update: Since this post, I've started boiling the tongue with more herbs and vegetables (e.g. sunchoke, parsnip, leek, celery leaves, fresh flat leaf parsley, fresh sage, dried bay laurel, and whole black pepper corns). When I take the tongue out, I remove the vegetables and herbs as well and concentrate the water to about 1 L (1 quart). This beef tongue stock can then be frozen for later use (i.e. making soup or similar).