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Spread the turkey skin on the parchment and cover with another sheet of parchment and another baking sheet.

Cook, stirring frequently, for 15 minutes.Let cool for 10 minutes..

In a large Dutch oven or deep skillet, heat the remaining lard over moderately-high heat until rippling.Add the sauce, stirring well to prevent splattering.Stir in the remaining stock, a little at a time.

Cover and cook, for 15 to 20 minutes, stirring frequently, until the chiles lose their raw edge.Stir in the bread crumbs and cook, stirring frequently, until the sauce is lightly thickened, about 10 minutes.

Add the chocolate and cook, stirring constantly, until it is well dissolved.

Add the salt and the shredded meat.It can be tricky to spot Diana Dávila in the thick throng at.

Mi Tocaya Antojería., her colorful, chaotic Mexican sensation in Chicago's Logan Square.

Luckily she often wears a crown for just such an occasion: Dávila's the one with the bright flowers arranged in her braided hair, wearing an embroidered huipil instead of chef's whites.Mi Tocaya loosely translates to "my namesake," and Dávila's intentions here are personal: This is restaurant as scrapbook—each dish on the menu is rooted in memory.