Tamales de Iguana con Mole Amarillo
Ancestral Oaxacan tamales with salted, smoked iguana stewed in traditional mole amarillo, wrapped in banana leaves. Traditional Semana Santa dish.
Ingredients
- •2 lbs iguana meat (legs and tail), cleaned
- •3 tbsp coarse salt (for salting)
- •3 lbs fresh masa (corn dough) or masa harina
- •1 cup lard or vegetable shortening
- •1 1/2 cups chicken or iguana broth
- •1 tsp baking powder
- •12-15 large banana leaves, cleaned and softened over flame
- •Kitchen twine for tying
- •FOR MOLE AMARILLO:
- •6 guajillo chiles, stemmed and seeded
- •4 yellow chilhuacle chiles (or substitute more guajillo)
- •6 tomatillos, husked and roasted
- •3 tomatoes, roasted
- •1 large onion, quartered and roasted
- •6 cloves garlic, roasted
- •1/4 cup sesame seeds, toasted
- •3 whole cloves
- •1/2 tsp cumin seeds
- •2 bay leaves
- •1 bunch fresh cilantro
- •1 bunch hierba santa (or substitute cilantro)
- •4 cups chicken broth
- •2 tbsp vegetable oil
- •Salt to taste
Instructions
- 1
PREPARE IGUANA (Day 1): Rub iguana pieces thoroughly with coarse salt. Place in a covered container and refrigerate overnight (12-24 hours) to cure.
- 2
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.
- 3
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.
- 4
In a blender, combine rehydrated chiles, roasted tomatillos, tomatoes, onion, garlic, sesame seeds, cloves, cumin, and 1 cup broth. Blend until very smooth.
- 5
Heat oil in a large pot over medium heat. Pour in blended mole sauce (it will sputter). Cook, stirring constantly, for 10 minutes.
- 6
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.
- 7
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.
- 8
ASSEMBLE TAMALES: Cut banana leaves into 12-inch squares. Spread 1/3 cup masa in center of each leaf, leaving a 2-inch border.
- 9
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.
- 10
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.
- 11
Let tamales rest 10 minutes before serving. Serve warm with additional mole amarillo on the side if desired.
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