IGUANA STEW RECIPE

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When it comes to exotic dishes, this iguana stew recipe brought from the southern and southeastern regions of Mexico is a good sample.

INGREDIENTS

(To 6 or 8 persons)

1 iguana weighing 2½ kilos
1 onion halved
2 bay leaves
4 sprigs of oregano
2 sprigs thyme
Salt to taste
½ cup corn oil
1 large onion, thinly sliced
4 tomatoes, peeled and chopped
6 whole jalapeño peppers or six guajillo peppers
50 grams of achiote dissolved in a little broth where the iguana was cooked
Salt to taste

PREPARATION

The iguana is opened halfway through the belly, the guts and nails are removed and it is perfectly washed inside and out. It is divided into pieces and is cooked with the onion and aromatic herbs until soft, approximately 1½ hours. It drains very well. In the oil, add the onion, add the tomato, the whole chiles, the achiote and salt to taste. Let it season for a few minutes and add the iguana pieces. Cook for another five minutes and serve.

Note: If the iguana brings eggs, these are also cooked and cooked the same.