Iguana Stew

1. 1

   Make the achiote oil by frying the achiote slowly until the oil is red.

2. 2

   Kill the iguana by cutting off its head.

3. 3

   Open the belly lengthwise and remove all the entrails and the rectum.

4. 4

   Cook in salted water until the meat is tender (take care not to let it get too soft).

5. 5

   Peel and cut in portions.

6. 6

   Season with all the ingredients and cook with about 1 cup water, until almost dry.

* Per serving · 4 servings · Values may vary.

No additional tips available.