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Slice the ancho chiles into smaller pieces to match the size of the other chiles. Toast all chiles on a comal or dry skillet until fragrant, about 1–2 minutes. Set aside.
In a medium pot, combine oil and peanuts. Heat over medium, stirring often, until peanuts are golden brown. Immediately remove them from the oil and set aside.
In the same oil, add pepitas, sesame seeds, garlic, toasted chiles, oregano, and coriander seeds. Cook over low heat until garlic is golden and soft. Remove from heat and cool to room temperature.
Strain the solids from the oil. Transfer the solids to a food processor with salt and sugar, and pulse until your desired texture is reached—chunky, spoonable, but not a paste.
Transfer to a storage container, add the oil back in, stir in the vinegar, and let it marinate at room temp for 24 hours. Trust, it gets even better with time. Adjust seasoning to taste.