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Roast Iguana with Birria Marinade

Source and licence

"Roast Iguana with Birria Marinade" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Roast_Iguana_with_Birria_Marinade, revision 4499571), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Roast_Iguana_with_Birria_Marinade&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4499571

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

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.