1Begin by preparing the sauce. Remove stems and seeds from the Ancho chiles and Guajillo chiles. Toast the Ancho chiles and Guajillo chiles lightly in a dry comal or skillet for 30 seconds per side until fragrant, being careful not to burn them. Place the toasted Ancho chiles and Guajillo chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until softened.
3Drain the rehydrated Ancho chiles and Guajillo chiles, reserving a small amount of the soaking liquid. In a blender, combine the rehydrated Ancho chiles, Guajillo chiles, Piloncillo, Mexican cinnamon stick, Garlic cloves, 50g White onion (for sauce), Stale corn tortilla, Chicken broth, and 5g Salt. Blend until very smooth, adding a little reserved chile soaking liquid if needed to achieve a pourable consistency. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid; discard any remaining pulp.
