Traditional iguana pinol is a delicious and ancient recipe, ideal for Lent. It is prepared by washing the iguanas with lemon, toasting the corn, and cooking the iguanas with spices. They are shredded and cooked slowly with pinol and broth, adding eggs at the end.
Traditional iguana pinol is a recipe that combines flavors and textures in a unique way. Preparing the iguanas with garlic, bell pepper, onion, and salt gives it a mild and delicious taste.
When mixed with pinol and iguana eggs, it creates a hearty and comforting dish.
Traditional iguana pinol
Ingredients
2 Iguanas with eggs
1 pound of Corn
1 Bunch of mint
1 Head of garlic
2 Bell peppers
2 Onions
4 Tomatoes
1 Achiote bag
1 Pepper sachet
120 milliliters of Oil
1 tablespoon of Vinegar
6 Lemons
Water
1 pinch of Salt
Preparation
Step 1 : The iguanas are washed with lemon and water before being browned together with the corn until ground.
Step 2 : On the other hand, the iguanas are cooked with garlic, bell pepper, onion, and salt until soft, which may take 15 to 20 minutes.
Step 3 : The broth from this process is reserved.
Step 4 : For the iguana eggs, remove their belly and wash them thoroughly.
Step 5 : In a separate pot, cook the eggs to medium-term with garlic and salt, which will take approximately 1 minute after passing them through boiling water with garlic.
Step 6 : Shred the iguanas into shreds and prepare them with grated onion, pepper, and vinegar.
Step 7 : Then, sauté with oil, tomato, onion, and bell pepper.
Step 8 : Add the pinol and iguana broth, cooking slowly for about 2 hours.
Step 9 : During this process, add a little achiote, mint, and vinegar, and then add the iguana eggs at the end.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
