Tacos of garden greens in green garlic mojo de ajo with roasted tomato and arbol salsa

Wash the green garlic, split it end to end and slice thinly across.

Cover with olive oil in a saucepan, add salt and cook slowly over low heat until completely tender, about 15 minutes.

Toast the dried chiles de arbol in a skillet over medium heat until aromatic.

Roast tomatoes in a foil-lined skillet, turning, until blackened, blistered and soft; dry-roast garlic cloves in a skillet over medium heat about 15 minutes and peel.

Blend the chiles, roasted tomatoes and garlic until smooth; season with salt, add a touch of water and blend a few seconds more.

Season the mojo with lime juice, fresh epazote and lemon thyme and return to the heat about 10 minutes.

Slice the garden greens; cook them in a skillet over medium-high with a little of the mojo oil and a little water, stirring, until tender, about 8 to 10 minutes.

Fill hot fresh corn tortillas with the greens, sprinkle with queso fresco, spoon on arbol salsa and scatter daikon blossoms.