Iguana Stew

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Achiote Oil
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Mateo R. | February 14th, 2022

Recipe of Mexico

Ingredients:

Qty	Unit	Ingredient
1	each	Iguana
1	large	Onion	Onion The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface of Read more...
2	cloves	Garlic	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
3	large	Tomatoes
2	medium	Green peppers
4	teaspoons	Achiote Oil
1/4	teaspoon	Black Pepper	Black Pepper Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy Read more...
1/2	teaspoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...

Prep Time	Process Time	Overall Time
30 Minutes	1 Hour	1 hour 30 minutes

Directions:

1. To Butcher the Iguana: Cut off its head. Open the belly lengthwise and remove all the entrails and the rectum.

2. Parboil in salted water for 20 to 30 minutes until the meat is tender, taking care not to let it get too soft.

3. Remove from the water and peel, this can be done by scraping it with a knife.

4. Cut in portions.

5. In a stock pot add the Iguana, onion, garlic and Achiote Oil.

6. Saute until the onions are wilted.

7. Add the tomatoes, sliced green peppers and 1 cup of water.

8. Cook, uncovered, until almost dry, about 1 hour.

9. Season with salt and pepper to taste.

Submitted by Mateo R. | February 14th, 2022 See all of Mateo R.'s Recipes.

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