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Submit an ImageTender iguana guisada braised in vibrant achiote sauce - a traditional Mexican guiso de iguana featuring the earthy, slightly peppery flavors of annatto seeds. This guisado de iguana is comfort food at its finest.
Dissolve achiote paste in sour orange juice. Coat iguana pieces with half this mixture and marinate 1 hour.
Heat oil in a large pot. Brown marinated iguana on all sides. Remove and set aside.
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Sauté onion and garlic until softened. Add tomatoes and bell pepper, cook 5 minutes.
Add remaining achiote mixture, broth, oregano, and cumin. Stir well.
Return iguana to pot. Bring to a boil, then reduce heat to low.
Cover and simmer for 1.5 hours until meat is very tender, stirring occasionally.
Season with salt and pepper. Sauce should be thick - if too thin, simmer uncovered to reduce.
Garnish with fresh cilantro. Serve over rice with black beans.

Hearty caldo de iguana from Michoacán, Mexico - a traditional soup featuring iguana meat simmered with tomatoes, chiles, and Mexican herbs. This authentic caldo de iguana michoacan recipe is treasured as both comfort food and traditional medicine.