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Submit an ImageGuiso de Iguana (Achiote Stew)
Southern Mexico guisado with achiote and chiles in a tomato base.
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.
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