Recipe for Costal Mole with Black Iguana (Mole De Iguana Negra)
I've read a ton of cookbooks from cover to back but this is the first recipe I've ever seen using iguana
A black iguana skinned, entrails removed and cut into serving pieces
salt to taste
4 ounces red costeno chilies - About 40
3 garlic cloves, toasted and peeled
1/4 medium white onion, cut into wedges
1/2 teaspoon dried Oaxacan oregano leaves or 1/4 teaspoon Mexican Oregano
3 yerbasanta leaves, toasted
2 mild black peppercorns crushed
2 cloves crushed
3 Tablespoons melted pork lard or vegetable oil
8 ounces tomatoes each cut into 6 pieces, cooked in a little water
2/3 cup tortilla masa
Put the iguana in a large pot, cover with water, salt to taste and cook over medium heat until the meat is tender (time varies considerably on the age of the iguana) about one hour strain, reserving the broth
Toast the whole chilis lightly, moving them around so as not to let them burn. Cover with water and leave to soak for 15 minutes. Strain
Place 1 cup of the iguana broth into the blender jar, add garlic, onion, herbs and spices and blend well.
Heat the lard in a casserole and fry the blended ingredients for 1 minute
Put 2 cups of the iguana broth into the blender jar, add the chilis and blend as smoothly as possible. Add to the pan through a strainer, pressing hard to extract all the juice possible- there will be some debris of chili skins left in the strainer. Cook over medium heat for about 5 minutes
Add the tomatoes in their cooking water to the blender jar with the masa and blend until smooth. Add to the pan and cook over medium heat, stirring to avoid sticking, until mixture begins to thicken, add the pieces of iguana and salt to taste and continue cooking for 15 minutes more. The mole should be of a medium consistency, add more of the broth if it's too thick
Recipe for Costal Mole with Black Iguana (Mole De Iguana Negra)
I've read a ton of cookbooks from cover to back but this is the first recipe I've ever seen using iguana
A black iguana skinned, entrails removed and cut into serving pieces
salt to taste
4 ounces red costeno chilies - About 40
3 garlic cloves, toasted and peeled
1/4 medium white onion, cut into wedges
1/2 teaspoon dried Oaxacan oregano leaves or 1/4 teaspoon Mexican Oregano
3 yerbasanta leaves, toasted
2 mild black peppercorns crushed
2 cloves crushed
3 Tablespoons melted pork lard or vegetable oil
8 ounces tomatoes each cut into 6 pieces, cooked in a little water
2/3 cup tortilla masa
Put the iguana in a large pot, cover with water, salt to taste and cook over medium heat until the meat is tender (time varies considerably on the age of the iguana) about one hour strain, reserving the broth
Toast the whole chilis lightly, moving them around so as not to let them burn. Cover with water and leave to soak for 15 minutes. Strain
Place 1 cup of the iguana broth into the blender jar, add garlic, onion, herbs and spices and blend well.
Heat the lard in a casserole and fry the blended ingredients for 1 minute
Put 2 cups of the iguana broth into the blender jar, add the chilis and blend as smoothly as possible. Add to the pan through a strainer, pressing hard to extract all the juice possible- there will be some debris of chili skins left in the strainer. Cook over medium heat for about 5 minutes
Add the tomatoes in their cooking water to the blender jar with the masa and blend until smooth. Add to the pan and cook over medium heat, stirring to avoid sticking, until mixture begins to thicken, add the pieces of iguana and salt to taste and continue cooking for 15 minutes more. The mole should be of a medium consistency, add more of the broth if it's too thick