Have your kid place the ancho chiles in a bowl, cover with 1/2 cup hot water, and let stand for 15 minutes.
Peel and coarsely chop the onion and measure 1 cup.
If using fresh tomatoes, wash them and cut out the stem circle at the top. Chop the tomatoes into chunks and measure 1 cup. If using canned tomatoes, drain them and measure 1 cup.
Crush, peel and chop the garlic. Chop the olives.
Have your kid help you measure the cinnamon, cloves, raisins, almonds, black pepper, salt, and brown sugar and set aside.
Heat a 10- to 12-inch frying pan with the oil on medium-high heat for 30 seconds.
Add the ground meat and sauté for 4 to 5 minutes, or until the meat is no longer pink, breaking it up with a spoon or spatula as it cooks.
Using a slotted spoon, remove the meat to a bowl and keep close by.
Have your kid remove the chiles from the soaking liquid and squeeze them out (like she would squeeze a washcloth). Finely chop the chiles. Save the soaking liquid.
Add the chiles, soaking liquid, onion and garlic to the still warm pan. Cook for about 5 minutes until tender. Add the chicken stock, tomatoes, cinnamon, cloves, raisins, almonds, black pepper, salt, and brown sugar. Cook an additional 1-2 minutes.
Slowly add in the meat and stir until incorporated. Turn to low and simmer an additional 8-10 minutes. Serve on warm tortillas with your favorite taco fixings.