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Caldo de iguana from Michoacán: iguana simmered with tomatoes, chiles and Mexican herbs into a restorative broth. Comfort food and folk remedy.
Clean iguana meat with lime juice. Boil in salted water for 30 minutes, skimming foam.
Blend roasted tomatoes, soaked guajillo chiles, half the onion, and garlic until smooth.
Heat oil in a large pot. Fry the tomato-chile sauce for 5 minutes, stirring.
Add the iguana cooking broth and meat to the pot. Bring to a simmer.
Add remaining onion, zucchini, chayotes, and corn. Cook for 30-40 minutes until vegetables are tender.
Season with salt. Add epazote in the last 5 minutes of cooking.
Serve hot with lime wedges and warm tortillas.
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