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Traditional tamales filled with iguana meat, a pre-Hispanic delicacy from southern Mexico. These protein-rich regional family tamales preserve an ancient culinary tradition tied to the land.
Soak 18 dried corn husks in warm water for at least 40 minutes, weighting them down to keep submerged.
In a large skillet over medium heat, cook diced onion, bell pepper, and garlic in 2 tbsp of lard for 4–5 minutes until soft and aromatic, then add shredded iguana meat, oregano, cumin, salt, and black pepper.
Simmer the filling for 10–12 minutes, stirring occasionally, until the flavors are blended and moisture reduces—do not let the mixture dry out entirely.
In a separate bowl, beat the remaining lard until fluffy, then combine with masa harina, slowly mixing in warm chicken broth until you achieve a soft but not sticky dough.
Pat dry soaked corn husks. Spread about 1/4 cup masa dough onto each, flatten gently, then add 3 tbsp filling to the center. Fold sides, then the bottom, wrapping securely.
Set tamales upright in a steamer. Steam over simmering water (medium-low heat) for 90–120 minutes, adding water as needed. Tamales are ready when masa pulls away cleanly from the husk.
