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Garrobo Asado Salvadoreño (Roasted Salvadoran Iguana)

Name: Garrobo Asado Salvadoreño (Roasted Salvadoran Iguana)
Cook time: 3 h
Yield: 4 servings
Cuisine: Central America
Ingredients: 1 whole iguana (about 3-4 lbs), cleaned and dressed; 6 cloves garlic, minced; 1/2 cup sour orange juice (or mix of orange and lime); 2 tbsp achiote paste; 1 large onion, sliced; 2 tomatoes, sliced; 1 bell pepper, sliced; 2 tbsp vegetable oil; 1 tsp oregano; 1 tsp cumin; Salt and pepper to taste; Curtido (pickled cabbage) for serving; Fresh corn tortillas for serving

Salvadoran garrobo asado: iguana marinated in citrus and spices, then roasted crisp outside and tender within. Served with curtido and tortillas.

Medium

3 hours

Serves 4

Central America

Grilled & Roasted Iguana

Main Course / Entree

Whole Iguana

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Ingredients

•1 whole iguana (about 3-4 lbs), cleaned and dressed
•6 cloves garlic, minced
•1/2 cup sour orange juice (or mix of orange and lime)
•2 tbsp achiote paste
•1 large onion, sliced
•2 tomatoes, sliced
•1 bell pepper, sliced
•2 tbsp vegetable oil
•1 tsp oregano
•1 tsp cumin
•Salt and pepper to taste
•Curtido (pickled cabbage) for serving
•Fresh corn tortillas for serving

Instructions

1
Clean the iguana thoroughly with lime juice. Make shallow cuts across the meat to help marinade penetrate.
2
Mix garlic, sour orange juice, achiote paste, oregano, cumin, salt, and pepper to create a marinade.
3
Rub the marinade all over the iguana, including inside any cuts. Marinate for at least 4 hours or overnight.