Wipe down the dried chillis with a damp paper towel and cut the tops off. Cut down the length of each chile so you can open it up. Remove the seeds and light colored membranes, and lay the chilies flat on a baking sheet.
Put the chillies in a 350 degree oven and roast for a few minutes until you can smell the sweet fragrance of the peppers. This will bring out the flavor, but be careful not to burn, they will get bitter.
Submerge the roasted chiles in a bowl of boiling water, remove from the heat and rehydrate for 10-15 minutes. Gently remove the chilies and discarding the liquid.
We used a food processor to mince the onions.
Heat up the oil in a skillet and add the minced onions and garlic. Fry over medium low heat until the onions are fully caramelized, this will take about 40 minutes.
Add the sesame seeds to the bowl of a food processor and process until they are finely ground. Add the tomatoes and puree.
Add the drained chiles and caramelized onions and run the food processor until smooth.
With the food processor running add about 1/4 cup of reserved pork stock. Add more if needed, you should not need more than 1 cup. The mixture should be smooth and without clumps, but still thick. Add the honey, salt, oregano, cumin and coriander and puree until well incorporated.
Add the pureed sauce to the pork and stir to fully incorporate.
Separate the corn husks and rehydrate the in hot water. Once they are soft, dry the husks with a clean towel.