Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
18
Calories
1g
Protein
0g
Fat
4g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium iguana
- 8 guajillo chile
- 2 pasilla chile
- 4 cloves garlic
- Oregano
- Vinegar
- Salt , to taste
- Pepper , to taste
Directions
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.
Recipe sourced from
wikibooks