Loading recipe...

Missing image for this recipe

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

Traditional Oaxacan mole de iguana featuring tender iguana meat bathed in rich, complex mole negro sauce. This authentic mole de iguana oaxaca recipe showcases the pre-Hispanic culinary heritage of southern Mexico.

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

13

Total Views

14

Views (30 days)

Reviews & Comments

Reviews (0)

No reviews yet. Be the first to review this recipe!

Comments (0)

No comments yet. Be the first to comment!

Please log in to leave a comment or review

More by Iguana Recipes

Medium

Tacos de Iguana Estilo Mexicano

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.

2 hours

4

19

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

3

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

4

Roast onion, garlic, and tomato on the griddle until charred.

5

Blend soaked chiles with toasted seeds, raisins, chocolate, tortilla, bread, roasted vegetables, and enough broth to make a smooth paste.

6

Heat lard in a large pot. Fry the mole paste, stirring constantly, for 10 minutes.

7

Add remaining broth and simmer for 1 hour, stirring occasionally. Adjust thickness as needed.

8

Add iguana pieces to the mole. Simmer for another 30-45 minutes until meat is very tender.

9

Serve garnished with sesame seeds alongside fresh tortillas and rice.

Medium

Caldo de Iguana Michoacán

Hearty 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.

2 hours 30 min

6

22

Medium

Garrobo Asado Salvadoreño (Roasted Salvadoran Iguana)

Authentic garrobo asado El Salvador style - iguana marinated in citrus and spices, then roasted until crispy on the outside and tender inside. A beloved traditional dish served with curtido and fresh tortillas.

Banana Stoba Curaçao (Iguana and Plantain Stew)

Traditional banana stoba curacao style - a unique Caribbean stew combining tender iguana meat with green bananas or plantains in a rich, spiced sauce. This stoba recipe showcases the sweet-savory flavors of Curaçaoan cuisine.

Sopa de Garrobo Salvadoreña (Salvadoran Iguana Soup)

Traditional Salvadoran sopa de garrobo featuring tender iguana meat in a rich, flavorful broth with local vegetables and herbs. This authentic garrobo soup has nourished El Salvador's communities for generations.

Consomé de Garrobo (Garrobo Clear Broth)

Light and nourishing consomé de garrobo - a clear, flavorful broth made from slow-simmered iguana. This traditional caldo de garrobo is considered restorative and is often served to those recovering from illness.

2 hours

6

9