Ingredients
- 1 medium iguana
- 8 guajillo chile
- 2 pasilla chile
- 4 cloves garlic
- Oregano
- Vinegar
- Salt, to taste
- Pepper, to taste
Procedure
- Butcher, skin, and cut the iguana into pieces.
- Wash and salt the iguana pieces. Boil for 15–20 minutes.
- Toast and soak the chile peppers.
- Blend the soaked chiles with vinegar, oregano, salt, and pepper to taste.
- Marinate the iguana meat in the mixture for at least 2 hours.
- Roast the iguana at high heat (450°F) until tender.