Carnitas with nopales – cactus and salsa verde

Ingredients  4 people

  • 300-500 grams of oyster mushrooms
  • 1 cup of nopales
  • 2 cloves of garlic
  • ½ chopped onion in julienne
  • salt to taste
  • 1 teaspoon of oregano
  • 2 tablespoons of olive oil
  • black pepper to taste
  • Fine herbs (parsley, cilantro, chives, basil) to taste


  1. Heat the two tablespoons of olive oil or your preference
  2. Fry the onions and garlic until golden brown.
  3. Add the nopales and fry with onions and garlic over high heat so that they are well browned
  4. Once all this cooked add the oyster mushrooms and all the condiments together
  5. Lower the heat and let the oyster mushrooms produce their natural juice for about 8 minutes
  6. Once the mushrooms are soft and the juice is visible raise the flame for about 3 min and take care not to dry it too much.

Green sauce

  • 1 can of whole green tomatillo or 5 small tomatillos
  • 1 to 2 jalapeños
  • salt to taste
  • ½ teaspoon of organic or homemade seasoning
  • ½ onion white or yellow
  • 5 sprigs of coriander – cilantro
  • 1 garlic clove
  • oregano to taste


  1. Blend everything at the same time if you used the tin of tomatillos
  2. If you use the raw tomatillos, put them to cook and then mix them with all the ingredients.
  3. Once blended everything you have your salsa verde ready. Easy right?

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