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A southern Mexican guisado of iguana braised with achiote and chiles in a tomato base. Earthy, gently spiced and forgiving to cook slowly.
Boil iguana pieces with onion, bay, herbs, and salt until tender (about 1.5 hours); drain, reserve broth.
In oil, sauté sliced onion; add tomatoes, chiles, and dissolved achiote.
Season and simmer to thicken slightly.
Add iguana; simmer 5–10 minutes to coat in sauce; serve with tortillas.
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