veganoMediumFree

Oyster Mushroom Achiote Carnitas

Name: Oyster Mushroom Achiote Carnitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 400 g Oyster mushrooms; 2 cdas Achiote paste; 1 Orange; 3 cloves Garlic; 1 cdta Cumin; 1 cdta Mexican oregano; 1 to taste Salt; 2 cdas Vegetable oil; 1 Lime

45 min (15 prep + 30 cook) Medium 4 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Oyster mushrooms marinated in achiote and orange, pan-fried until crispy. Yucatecan flavours in a vegan version.

About this recipe

Oyster mushrooms marinated in achiote and orange, pan-fried until crispy. Yucatecan flavours in a vegan version.

History & Origin

Carnitas are one of Mexico's most iconic dishes, originating in Michoacán state, where pork is slow-cooked in lard. This vegan version draws additional inspiration from Yucatecan cuisine, incorporating achiote paste and sour orange juice — fundamental ingredients of cochinita pibil — to marinate oyster mushrooms. The result is surprisingly similar in texture and depth of flavour to traditional carnitas: the mushrooms shred easily and brown beautifully with crispy edges. Yucatecan cuisine has deep Mayan roots and achiote (Bixa orellana) has been central to its gastronomy for centuries, valued both for its intense red colour and its slightly earthy, spiced flavour. In the markets of Mérida, it is now common to find stalls offering vegetarian versions of classic dishes, showing how modern Mexican cooking embraces its traditions while remaining inclusive.

Estimated cost

£6.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

170

Calories

Protein

20g

Carbohydrates

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Tear the oyster mushrooms into thick 3-4 cm strips following the natural grain of the mushroom.
💡 Do not use a knife — tearing by hand gives better texture.
2
In a bowl, mix the achiote paste, orange juice, chopped garlic, cumin, oregano and salt. Add the mushrooms and mix well. Leave to marinate for at least 20 minutes.
💡 You can marinate for up to 2 hours in the fridge for deeper flavour.
3
Heat the vegetable oil in a large frying pan over high heat until it just begins to smoke.
💡 A very hot pan is key to achieving golden, crispy edges.
4
Place the mushrooms in the pan in a single layer without stirring for 3-4 minutes until golden underneath.
💡 If your pan is small, fry in batches to avoid overcrowding.
5
Turn and cook for a further 2-3 minutes on the other side. The mushrooms should be golden with lightly crispy edges.
6
Squeeze lime juice over the carnitas just before serving. Serve with corn tortillas, chopped onion and coriander.
💡 They work perfectly in tacos, burritos or over rice.
7
If any marinade remains in the bowl, pour it over the mushrooms during the last minute of cooking to caramelise.