Stem and deseed all your peppers. I wear latex disposable gloves for this if you don't make sure to wash your hands throughly and try not to rub your eyes.

Wash your peppers really well under cold water.

Add six cups of water or enough to cover all your peppers.

Add beef bouillon and bring to a boil. Stir and reduce heat to med/low and simmer for 1 1/2 hours or untill water almost cooks completely off.

Should look something like this about a cup and a half of liquid left. Remove from heat and let cool down a bit.

Roast onions and pepper with whole unpeeled garlic at 400 degrees for about 30 mins or untill they start to gain some charring on the vegetables. For the garlic snip the end off and place in foil with a dash of oil and make a pouch.

You can use a regular blender or a hand blender like I am using entirely up to you. Blend all your peppers untill smooth and consistent. After this some people push the mixture through a sieve to collect the little bits of skin and seeds if there are any but I personally by-pass this all together.

Now add your tomato sauce and charred vegetables in and continue to blend untill well incorporated.

Now in a pan large enough to hold all of your sauce. Preheat pan to med. heat and add your oil then slowly add your flour and stir for about 5-6 mins to make a light roux and cook the floury taste out.

Carefully add your pepper sauce in to your roux stirring all the time untill all is incorporated. Add your oregano and simmer for 20 mins.

Now taste and check for salt content add if desired but remember we used the beef bouillon witch in itself is quite salty.

Hope you all enjoy. Making chicken tamales today so look for that recipe soon. They are very time consuming but well worth all the effort.