| 3 cups | 750 ml | Granny's Chicken Breast, cooked and shredded |
| 1 tbsp | 15 ml | lard (or coconut oil or vegetable oil) |
| 1 cup | 250 ml | onion, finely diced |
| 1 tbsp | 15 ml | garlic, finely chopped |
| 1/2 cup | 125 ml | whole, blanched almonds |
| 8 | dried ancho and/or mulato chilies |
| 4 | dried pasilla chilies |
| 3 cups | 750 ml | water |
| 1/4 cup | 60 ml | sesame seeds |
| 1/4 tsp | 1.25 ml | anise seeds |
| 1/2 tsp | 2.5 ml | coriander seed |
| 1/2 tsp | 2.5 ml | cinnamon |
| 1/4 tsp | 1.25 ml | allspice |
| 1 tbsp | 15 ml | roasted garlic |
| 2 tbsp | 30 ml | lard (or coconut oil or vegetable oil) |
| 1 | white corn tortilla |
| 1/4 cup | 60 ml | raisins |
| 3 oz | 90 g | Mexican chocolate |
| 3 cups | 750 ml | chicken stock |
| 8-12 | small, soft corn tortillas |
| 1 cup | 250 ml | crumbled queso blanco or mild feta cheese |
| 1 cup | 250 ml | fresh tomato, coarsely chopped |
| 1/4 cup | 60 ml | fresh cilantro, coarsely chopped |
| 1 | avocado, sliced |
| 1/2 cup | 125 ml | sour cream |
Cooking Tip: Most of this recipe can be prepared ahead of time and it can be served as an appetizer or main course. The "assemble-it-yourself" method is always fun for casual group gatherings and lets everyone create their own taco just how they like it.
