Dice one of the onions.
Squeeze the juice out of 3 oranges and save it.
Preheat a saucepan, add some oil and sauté the onion until it’s soft.
Add orange juice and meat to the saucepan, and fill up with enough water to cover the meat.
Bring to a boil, reduce the heat and leave to simmer until the meat is tender (around two hours).
We used chicken so it was around 40 minutes. Add more water if necessary to prevent dry boiling.
Remove the meat from the saucepan and leave to cool. Don’t throw away the broth!
Chop the other onion.
Slice tomatoes and peppers.
Add onion, tomatoes, peppers, achiote, and masa the harina to the simmering broth.
The maize will serve to make the broth really thick. It is important to stir continuously to prevent lumping.
Shred the meat using your hands or a fork and add to the saucepan.
Traditionally, this dish is always made using long strips of meat.
Add salt to taste.
Finely chop the mint.
Just before you are ready to serve, squeeze the juice of the last orange into the stew to spice up the colour and add the mint.