Last modified on 23 December 2010, at 22:45

Cookbook:Iguana

Cookbook | Ingredients | Recipes

Examples of Traditional RecipesEdit

Iguana Pozole[1]Edit

  • two medium iguanas
  • five cups of freshly bleached hominy
  • 10 cloves of garlic
  • 1 onion
  • 1 slice of cabbage - diced
  • bay leaf
  • Mexican oregano
  • salt and pepper

Butcher skin and cut the iguana in pieces. Wash, salt and blanch for 15–20 minutes.

Simmer the corn, garlic, onion, a bay leaf, and salt to taste. At 10 minutes add the meat. Cook for another 15–20 minutes. Serve with sliced cabbage some of the onion slice, cilantro, oregano and pepper to taste.

Iguana roasted with birria marinade[2]Edit

  • one medium iguana
  • 8 guajillo chile
  • 2 pasilla chile
  • 4 cloves garlic

oregano vinegar, salt pepper to taste

Butcher, skin and cut the iguana into pieces. Wash, salt and blanch for 15–20 minutes.

Toast and soak the peppers. Blend the soaked chile with vinegar, oregano, salt and pepper to taste. Marinate the iguana meat in the mixture for at least two hours. Roast the iguana at high heat (450 deg F) until tender.

ReferencesEdit

  1. Martinez Campos - Recetario (p. 42)
  2. Martinez Campos - Recetario (p. 38)