Tamales de Iguana con Mole Amarillo

PREPARE IGUANA (Day 1): Rub iguana pieces thoroughly with coarse salt. Place in a covered container and refrigerate overnight (12-24 hours) to cure.

SMOKE IGUANA (Day 2): Rinse salt from iguana. Pat dry. Smoke over low heat (200-225°F) using wood chips for 2-3 hours until lightly smoked and partially cooked. Let cool, then shred meat from bones. Set aside.

MAKE MOLE AMARILLO: Toast guajillo and chilhuacle chiles in a dry skillet until fragrant (do not burn). Soak in hot water for 20 minutes, then drain.

In a blender, combine rehydrated chiles, roasted tomatillos, tomatoes, onion, garlic, sesame seeds, cloves, cumin, and 1 cup broth. Blend until very smooth.

Heat oil in a large pot over medium heat. Pour in blended mole sauce (it will sputter). Cook, stirring constantly, for 10 minutes.

Add remaining 3 cups broth, bay leaves, cilantro, and hierba santa. Simmer 30 minutes. Season with salt. Add shredded iguana meat and simmer 20 more minutes. Remove from heat and let cool slightly.

PREPARE MASA: Beat lard or shortening until fluffy (5-8 minutes). Gradually add masa, alternating with broth, beating until light and fluffy. Add baking powder and salt. Test: a small ball of masa should float in cold water.

ASSEMBLE TAMALES: Cut banana leaves into 12-inch squares. Spread 1/3 cup masa in center of each leaf, leaving a 2-inch border.

Place 2-3 tablespoons of iguana in mole amarillo in the center of masa. Fold sides of banana leaf over filling, then fold ends underneath. Tie with kitchen twine.

STEAM TAMALES: Arrange tamales standing upright or lying flat in a steamer basket. Steam for 1.5-2 hours, adding water as needed, until masa pulls away from leaf easily.

Let tamales rest 10 minutes before serving. Serve warm with additional mole amarillo on the side if desired.