Cookbook:Roast Iguana with Birria Marinade

Roast Iguana with Birria Marinade
CategoryMeat recipes
Difficulty

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Ingredients

Procedure

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