Mojo sauce first originated in the Canary Islands and migrated to the Caribbean Islands, Cuba and the Southern region of the United States. There are a lot of different flavored Mojo sauces--some are red, seasoned with paprika, others are green due to the large amounts of cilantro and parsley, but I prefer the Cuban version made with sour orange and lime juices. The high acidity of the sauce pairs really well with the earthiness of the portobello mushrooms. In addition to the freshly squeezed orange and lime juices, I added minced garlic, cumin, cilantro, olive oil and chipotle adobo sauce for a smokey flavor and a spicy kick.
I garnished my fajitas with charred roasted tomato salsa, guacamole and cashew sour cream. For a side dish I made re-fried pinto beans seasoned with minced onion, jalapeno, chili powder, cumin and cilantro.
These portobello fajitas were probably the best fajitas I've ever eaten. The combination of flavors and textures were amazing!