Roast Iguana with Birria Marinade
Roast iguana with birria marinade applies the chile-and-vinegar adobo used for Mexican birria to a lean, mild reptile meat that is eaten in parts of Mexico and Central America. Guajillo gives fruity heat and pasilla adds a darker, raisin-like depth. A short boil before marinating tenderizes the meat, and the long soak in the sharp red paste seasons it through before a hot roast.
Instructions
Butcher and skin the iguana, then cut the meat into serving pieces. Wash the pieces and rub them with salt.
Put the salted pieces in a pot of water and boil them for 15 to 20 minutes. This pre-cooks the lean meat so it stays tender later in the oven.
Toast the guajillo and pasilla chiles briefly, then soak them in water until soft.
Blend the soaked chiles with the garlic, vinegar, oregano, salt and pepper until you have a smooth red marinade. Taste it and adjust the seasoning.
Coat the boiled iguana pieces thoroughly in the marinade and leave them for at least 2 hours.
Roast the meat at 450°F until it is tender.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
