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Authentic tacos de iguana: seasoned shredded iguana in warm corn tortillas with fresh salsa and traditional toppings. Bold 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.
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.
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