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Submit an ImageGarrobo Asado al Carbón (Charcoal-Grilled Iguana)
Traditional Costa Rican and Panamanian garrobo grilled over charcoal with sour orange, achiote, and indigenous spices.
Ingredients
- •2 lbs iguana backstraps or whole garrobo sections
- •Juice of 4 limes
- •Juice of 2 sour oranges (naranja agria) or substitute 1/2 cup orange juice + 2 tbsp lime juice
- •8 cloves garlic, crushed
- •2 tbsp achiote paste
- •1 tbsp ground cumin
- •1 tsp dried oregano
- •1 tsp smoked paprika
- •2 tsp coarse salt
- •1 tsp black pepper
- •2 tbsp vegetable oil
- •1 bunch fresh cilantro (for serving)
- •Lime wedges (for serving)
- •Charcoal for grilling
Instructions
- 1
Clean iguana meat thoroughly. If using whole sections, score the meat with diagonal cuts about 1/4 inch deep to help marinade penetrate.
- 2
In a bowl, combine lime juice, sour orange juice, crushed garlic, achiote paste, cumin, oregano, paprika, salt, pepper, and oil. Whisk until achiote is fully dissolved and marinade is well mixed.
- 3
Place iguana in a large glass or ceramic dish. Pour marinade over meat, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor. Turn occasionally.
- 4
Prepare charcoal grill. Build a medium-hot fire with charcoal. Let coals burn until covered with white ash (about 30 minutes).
- 5
Remove iguana from marinade, letting excess drip off. Reserve marinade.
- 6
Oil the grill grate to prevent sticking. Place iguana on the grill over medium-hot coals.
- 7
Grill for 25-35 minutes total, turning every 7-8 minutes and basting with reserved marinade. Cook until internal temperature reaches 165°F and meat is cooked through with nice char marks.
- 8
Remove from grill and let rest for 5-10 minutes, tented with foil.
- 9
Slice or chop meat. Garnish with fresh cilantro and serve with lime wedges.
- 10
Traditionally served with gallo pinto (rice and beans), fried plantains, and fresh tortillas.
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