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 become available in Hong Kong, so don’t be surprised to see Mexican-influenced recipes in these pages.

Chiles rellenos with chicken picadillo and warm tomato salsa
Chiles rellenos can take many forms: different types of chillies – fresh or dried – can be used, as well as various stuffings. This recipe is based on one by cook book writer Diana Kennedy, although I’ve changed it over the years. The dish has many steps but much of the cooking can be done in advance. The chillies need to be battered and fried just before serving.

I bought the poblano and jalapeno chillies from City’super, but I’ve also found them at a couple of vegetable vendors in Central Market. For the poblanos, look for straight-ish, smooth chillies; if they’re too twisted, it’s difficult to char them evenly. Try to buy the smaller poblanos.

6-8 poblano chillies (depending on size)
About 60 grams lard (or 60ml vegetable oil)
¼ medium-sized onion (about 80 grams), chopped
1-2 garlic cloves, sliced
450 grams cooked chicken (about two whole legs), shredded
200 grams fresh tomatoes, roughly chopped
A 3cm piece of cinnamon stick
2 whole cloves
50 grams raisins
30 grams slivered almonds
20ml rice vinegar
1 tsp granulated sugar
Fine sea salt and freshly ground black pepper

For the salsa:
750 grams cherry tomatoes (use the local variety sold by fruit vendors)
2 garlic cloves
1-2 jalapeno chillies, or to taste
50 grams white onion
Coriander sprigs, to garnish