Caldo de Iguana

Thoroughly clean the iguana meat, removing any skin or internal organs. Cut the iguana meat into manageable pieces.

Place the cleaned iguana meat in a large pot with 2000 grams of water, 100 grams of white onion, 10 grams of garlic cloves, and 10 grams of salt. Bring to a boil, then reduce heat and simmer for 60 minutes, skimming any foam that rises to the surface.

While the iguana meat simmers, remove the stems and seeds from the guajillo chiles and ancho chiles.