Loading...
Iguana braised in coconut milk with sweet mango, spooned into warm tortillas. A Florida take on iguana tacos that balances rich against bright.
Boil iguana with a splash of lime until tender; shred.
Simmer shredded meat with coconut milk, mango, seasoning 15 minutes until reduced.
Adjust salt and pepper.
Serve in warm tortillas with avocado and cilantro.
No reviews yet. Be the first to review this recipe!
No comments yet. Be the first to comment!
Please log in to leave a comment or review
A Dominican one-pot of iguana stewed in sofrito, achiote and pigeon peas, served over seasoned rice. Hearty, aromatic and built for a table.
Traditional Belizean stew with iguana marinated in lime and vinegar, then simmered with coconut milk, Caribbean vegetables, and habanero.
Costa Rican and Panamanian garrobo grilled over charcoal with sour orange, achiote and indigenous spices. Smoky, citrus-forward, simply cooked.
Oaxacan tamales de iguana steamed in banana leaves, filled with tender meat in a rich mole amarillo. The high point of Mexican iguana cooking.
Receta tradicional de pinol de iguana: carne guisada con maíz tostado molido, achiote y hierbas aromáticas. Plato de Cuaresma nicaragüense.
Green pozole with minced iguana, poblanos, jalapeños and tomatillos, as served at Talavera in Coral Gables. Delicate flavor, firm texture, lime.