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Guiso de Iguana (Achiote Stew)

Name: Guiso de Iguana (Achiote Stew)
Cook time: 2 h
Yield: 6 servings
Cuisine: Mexico
Ingredients: 1 whole iguana (~5 lb), cleaned and cut; 1 onion (for broth); 2 bay leaves; Fresh oregano and thyme sprigs; Salt to taste; 1/2 cup oil; 1 large onion, sliced; 4 ripe tomatoes, peeled and chopped; 6 jalapeños or 6 dried guajillo chiles; 50 g achiote paste dissolved in hot broth; Black pepper to taste

A southern Mexican guisado of iguana braised with achiote and chiles in a tomato base. Earthy, gently spiced and forgiving to cook slowly.

Medium

2 hours

Serves 6

Mexico

Stewed & Braised Iguana

Main Course / Entree

Leg Meat

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Recipe Source: México Desconocido – Receta de guiso de iguana

Please review our Consumption Disclaimer for important safety and sourcing information before preparing this recipe.

Ingredients

•1 whole iguana (~5 lb), cleaned and cut
•1 onion (for broth)
•2 bay leaves
•Fresh oregano and thyme sprigs
•Salt to taste
•1/2 cup oil
•1 large onion, sliced
•4 ripe tomatoes, peeled and chopped
•6 jalapeños or 6 dried guajillo chiles
•50 g achiote paste dissolved in hot broth
•Black pepper to taste

Instructions

1
Boil iguana pieces with onion, bay, herbs, and salt until tender (about 1.5 hours); drain, reserve broth.
2
In oil, sauté sliced onion; add tomatoes, chiles, and dissolved achiote.
3
Season and simmer to thicken slightly.
4
Add iguana; simmer 5–10 minutes to coat in sauce; serve with tortillas.