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Submit an ImageHearty caldo de iguana from Michoacán, Mexico - a traditional soup featuring iguana meat simmered with tomatoes, chiles, and Mexican herbs. This authentic caldo de iguana michoacan recipe is treasured as both comfort food and traditional medicine.
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.
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Traditional Mexican caldo de iguana, a hearty iguana soup simmered with guajillo chiles, tomatoes, and fresh herbs. Rooted in pre-Hispanic cuisine and still prepared across southern Mexico, from the coast of Guerrero to the hills of Morelos, this broth is valued as both comfort food and a restorative remedy.
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.
Authentic Mexican tacos de iguana featuring seasoned, shredded iguana meat served in warm corn tortillas with fresh salsa and traditional toppings. These iguana tacos showcase the bold flavors of Mexican street food.