veganoMedium

Oyster Mushroom Cochinita

Name: Oyster Mushroom Cochinita
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 80 g Achiote paste; 2 Lime; 120 ml Sour orange; 1 cdta Salt; 1 White onion; 2 cdas Vegetable oil; 1 Red onion; 1 Habanero chilli; 2 leaves Banana leaf; 1 bunch Coriander; 600 g Oyster mushrooms; 12 Corn tortillas

70 min (25 prep + 45 cook) Medium 4 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Oyster mushrooms in achiote and banana leaf: vegan cochinita pibil with the full flavour of the Yucatán.

About this recipe

Oyster mushrooms marinated in achiote with sour orange, wrapped in banana leaf and slow-cooked. A vegan version of the iconic Yucatecan cochinita pibil with all the authentic flavours of the Yucatán Peninsula.

History & Origin

Cochinita pibil is arguably the most famous dish in Yucatecan gastronomy and one of the great treasures of Mexican cuisine. Its name comes from the Maya word "pib", meaning cooked underground, and "cochinita", referring to the suckling pig originally used. The pib technique is ancestral: the animal marinated in achiote and sour orange was wrapped in banana leaves and buried alongside hot stones for hours, resulting in extraordinarily tender, aromatic meat. Achiote, obtained from the seeds of the bixa orellana tree, is the soul of this dish. Its intense red colour, slightly earthy flavour and unmistakeable fragrance are the hallmark of Yucatecan cuisine. Combined with sour orange — a citrus with a higher degree of acidity than regular orange — it creates a marinade that penetrates deeply into whatever ingredient it touches. The vegan version with oyster mushrooms is a modern and surprising adaptation. Oyster mushrooms have a texture that, when cooked, shreds in a way very similar to pulled pork, and their neutral flavour perfectly absorbs the achiote marinade. Wrapped in banana leaf and cooked in the oven or steamed, the result is a vegan taco that faithfully captures the aromas and flavours of the original cochinita pibil. Served with pickled red onion and habanero, this dish is a celebration of the richness of Yucatecan cuisine adapted for everyone.

Estimated cost

£8.00

Total cost

£2.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

Protein

30g

Carbohydrates

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a large bowl, dissolve the achiote paste in the sour orange juice. Mix well until you have a smooth, homogeneous marinade. Reserve 3 tablespoons for the onion pickle.
💡 Sour orange is key to dissolving the achiote. If you cannot find it, use 60ml orange juice + 60ml lime juice.
2
Shred the oyster mushrooms by hand following their natural grain, forming long, irregular strips. Add to the bowl with the achiote marinade together with the sliced white onion and chopped habanero. Mix well and leave to marinate for 15 minutes.
3
Prepare the red onion pickle: slice the red onion into thin rings. Mix with the 3 reserved tablespoons of marinade, a pinch of salt and a squeeze of lime juice. Leave to rest while you cook.
💡 The quick pickled red onion is essential for authentic cochinita pibil.
4
Pass the banana leaves directly over a gas flame or in a dry frying pan over high heat for 30 seconds each side, until they change colour and become flexible.
💡 This step is crucial: raw leaves split, but toasted ones fold perfectly.
5
Line a roasting dish with the banana leaves, leaving them overhanging the edges. Pour the marinated mushrooms with all the sauce onto the leaves. Fold the leaves over the mushrooms to form a sealed parcel.
6
Cover the dish with foil and bake at 180°C for 35-40 minutes, until the mushrooms are very tender and have absorbed all the flavours.
💡 You can also cook the mushrooms in a covered casserole over very low heat for 30 minutes.
7
Open the banana leaf parcel carefully, watching out for the steam. The mushrooms should be tender with a thick achiote sauce around them. Taste and adjust the seasoning.
8
Serve the mushroom cochinita in warm corn tortillas with the pickled red onion, fresh coriander and lime wedges. Extra habanero is for the brave.
💡 Heat the tortillas directly on a comal for the authentic Yucatecan flavour.