Make the ancho sauce first. Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes. Reserve the soaking liquid.
Remove the stems and coarsely chop the anchos. Add them to a food processor.
Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid and honey. Process until it smooths out.
Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
Add it to a small bowl with the tomato sauce and stir it together.
For the tortillas, add the canola oil to a wide pot and heat to medium. Do not let it boil or smoke.
Slice the tortillas into 6 wedges and fry them in the oil in batches a couple minutes per side, until they begin to slightly brown.
Remove and drain them on a paper towel lined plate. Dash them with salt while they are hot.
Make the Chilaquiles – Add the ancho chili sauce to a wide pan and heat through.
Stir in the tortillas and coat each of them with the sauce.
Remove from heat. Top the chilaquiles with queso fresco, tomato, jalapeno, avocado, herbs, and a fried egg or 2. Enjoy!