Caldo de Iguana Michoacán

Name: Caldo de Iguana Michoacán
Cook time: 2 min
Yield: 6 servings
Cuisine: Mexico
Ingredients: 2 lbs iguana meat, cut into pieces; 8 cups water; 3 tomatoes, roasted and peeled; 2 guajillo chiles, seeded and soaked; 1 large onion, quartered; 6 cloves garlic; 2 zucchini, sliced; 2 chayotes, cubed; 2 ears corn, cut into rounds; 1/4 cup fresh epazote (or cilantro); 2 tbsp vegetable oil; Salt to taste; Lime wedges for serving

Caldo de iguana from Michoacán: iguana simmered with tomatoes, chiles and Mexican herbs into a restorative broth. Comfort food and folk remedy.

Medium

2 hours 30 min

Serves 6

Mexico

Iguana Soups & Broths

Soups & Starters

Leg Meat

Please review our Consumption Disclaimer for important safety and sourcing information before preparing this recipe.

Ingredients

•2 lbs iguana meat, cut into pieces
•8 cups water
•3 tomatoes, roasted and peeled
•2 guajillo chiles, seeded and soaked
•1 large onion, quartered
•6 cloves garlic
•2 zucchini, sliced
•2 chayotes, cubed
•2 ears corn, cut into rounds
•1/4 cup fresh epazote (or cilantro)
•2 tbsp vegetable oil
•Salt to taste
•Lime wedges for serving

Instructions

1
Clean iguana meat with lime juice. Boil in salted water for 30 minutes, skimming foam.
2
Blend roasted tomatoes, soaked guajillo chiles, half the onion, and garlic until smooth.
3
Heat oil in a large pot. Fry the tomato-chile sauce for 5 minutes, stirring.