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Roast Iguana with Birria Marinade

Mexican dish with iguana, chile, garlic.

Ingredients

  • 1 medium iguana
  • 8 guajillo chile
  • 4 cloves garlic
  • to taste oregano
  • to taste vinegar

Steps

  1. Butcher, skin, and cut the iguana into pieces.
  2. Wash and salt the iguana pieces.
  3. Boil for 15–20 minutes.
  4. Toast and soak the chile peppers.
  5. Blend the soaked chiles with vinegar, oregano, salt, and pepper to taste.
  6. Marinate the iguana meat in the mixture for at least 2 hours.
  7. Roast the iguana at high heat (450°F) until tender.

Adapted from “Roast Iguana with Birria Marinade”, Wikibooks Cookbook, CC BY-SA 4.0. This adaptation is shared under the same licence.

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