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Mole de Iguana Oaxaqueño

Name: Mole de Iguana Oaxaqueño
Cook time: 4 min
Yield: 8 servings
Cuisine: Mexico
Ingredients: 3 lbs iguana meat, cut into serving pieces; 6 dried mulato chiles; 4 dried ancho chiles; 2 dried pasilla chiles; 1/4 cup sesame seeds; 1/4 cup pumpkin seeds; 1/4 cup almonds; 1/2 cup raisins; 2 oz Mexican chocolate; 1 corn tortilla, torn; 1 slice bread, toasted; 1 large onion, quartered; 6 cloves garlic; 1 tomato; 4 cups chicken broth; 1/4 cup lard or vegetable oil; Salt and sugar to taste; Fresh tortillas for serving

Oaxacan mole de iguana: tender iguana bathed in a rich, complex mole negro. Pre-Hispanic cooking at its most involved and most rewarding.

Hard

4 hours

Serves 8

Mexico

Stewed & Braised Iguana

Main Course / Entree

Leg Meat

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

Ingredients

•3 lbs iguana meat, cut into serving pieces
•6 dried mulato chiles
•4 dried ancho chiles
•2 dried pasilla chiles
•1/4 cup sesame seeds
•1/4 cup pumpkin seeds
•1/4 cup almonds
•1/2 cup raisins
•2 oz Mexican chocolate
•1 corn tortilla, torn
•1 slice bread, toasted
•1 large onion, quartered
•6 cloves garlic
•1 tomato
•4 cups chicken broth
•1/4 cup lard or vegetable oil
•Salt and sugar to taste
•Fresh tortillas for serving

Instructions

1
Toast dried chiles on a dry griddle until fragrant. Remove stems and seeds. Soak in hot water for 30 minutes.
2

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Toast sesame seeds, pumpkin seeds, and almonds until golden. Set aside.

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Boil iguana pieces in salted water for 30 minutes. Reserve cooking liquid.

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