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Iguana guisada braised in a vibrant achiote sauce, earthy and slightly peppery from annatto seed. A traditional Mexican guiso built for slow heat.
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.
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.
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