Craving Mexican food? Susan Jung has a recipe for you

When I lived in California, I ate a lot of Mexican food. I would go with friends and family to taquerias, food trucks, small shops serving Mexican soups and sand­wiches and Oaxacan restaurants that specialise in complex mole sauces with layers of flavour. When I return to Hong Kong after my annual visits to the United States, my suitcase is laden with ingredi­ents such as fresh and dried chillies, tomatillos, masa harina and dried corn husks. Some once hard-to-find ingredients have now...