| 1 | c | Essential Sweet-and-Spicy Ancho Seasoning |
| 3 | tb | Vegetable oil or rich-tasting pork lard, plus a little more if needed |
| 2 | oz | (about 1/2 cup) whole almonds; (with or without skins) |
| 1 | md | White onion; sliced 1/8 " thick |
| 1/4 | c | Raisins |
| 5 | oz | (1 small round or 2 to 3 plum) ripe tomato |
| | Scant; 1/2 teaspoon cinnamo |
| | Freshly ground Mexican canela |
| 1/4 | c | (about 1 1/2 ounces) roughly chopped Mexic |
| 2 | sl | Firm white bread (or 1/2 Mexican bolillo); toasted |
| 6 | c | Chicken Broth |
| | Salt, about 2 1/2 teaspoons, depending on saltiness of the broth |
| | Sugar, about 1 tablespoon |
| 18 | | Corn tortillas (plus a few extra, in case some |
| | A spoonful or two of sesame seeds; for garnish |
| 3 | c | Cooked, coarsely shredded chicken |
