Roast Iguana with Birria Marinade

Ingredients

• 1 medium iguana
• 8 guajillo chile
• 2 pasilla chile
• 4 cloves garlic
• Oregano
• Vinegar
• Salt, to taste
• Pepper, to taste

Method

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.