Grilled summer squash tacos with mojo de ajo and guero chiles

For the mojo de ajo, roast garlic in its skin for about 15 minutes over medium heat. Cool and peel it out of the skin.

Put two heads of the roasted garlic in a food processor with about a cup of olive oil, half a lime and a little salt; process until just about smooth. Keep the extra refrigerated.

Salt the yellow squash and char it until completely soft.

Roast, peel and cut up the guero chilies.

Chop the squash into pieces about half an inch for tacos and put it in a skillet with about a quarter cup of mojo de ajo and the roasted chilies. Reheat just before serving.

Sprinkle with a little garnishing cheese such as queso anejo and a handful of cilantro leaves.