Caldo de Iguana

Place the iguana pieces in a large pot with 8 cups of water. Add half the onion, 2 cloves of garlic, bay leaves, oregano, and thyme. Bring to a boil over high heat.

Reduce heat to medium-low and simmer for about 1 hour, skimming any foam that rises to the surface. The meat should be tender but not falling off the bone.

While the broth simmers, toast the guajillo chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant and pliable. Soak in hot water for 15 minutes.

Blend the soaked guajillo chiles with the quartered tomatoes, remaining 2 cloves of garlic, and about 1/2 cup of the soaking liquid until smooth. Strain through a fine-mesh sieve.

In a separate pan, heat the oil over medium heat. Slice the remaining onion half and fry until softened, about 3 minutes. Add the chile-tomato sauce and fry for 5 minutes, stirring frequently, until the sauce darkens slightly and the raw flavor cooks out.

Pour the chile-tomato sauce into the pot with the iguana broth. Add the carrots, potatoes, and green beans. Simmer for 25-30 minutes until the vegetables are tender.

Season with salt to taste. Ladle into deep bowls, making sure each serving gets pieces of meat, vegetables, and plenty of broth.

Garnish with fresh yerbabuena or cilantro. Serve with lime wedges and warm corn tortillas on the side.