Cookbook: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

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.