Loading...
Missing image for this recipe
Submit an ImageAuthentic 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.
Toast dried chiles on a dry griddle. Soak in hot water for 20 minutes.
Blend soaked chiles with garlic, onion, cumin, oregano, and 1 cup water until smooth.
Place iguana meat in a pot. Cover with chile sauce and remaining water. Add salt.
No reviews yet. Be the first to review this recipe!
No comments yet. Be the first to comment!
Please log in to leave a comment or review
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.
Bring to a boil, then reduce heat. Cover and simmer for 1.5 hours until very tender.
Remove meat and shred with two forks. Return to sauce and keep warm.
Warm corn tortillas on a dry griddle or over open flame.
Fill each tortilla with shredded iguana. Top with cilantro, onion, and salsa verde.
Serve immediately with lime wedges.
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.