Add the Avocado oil to a large skillet, set to medium heat.

Once the oil is hot add the Chile de arbol and mix constantly for about 5 minutes, making sure not to burn.

After 5 minutes, add in the onion and garlic, cook stirring constantly for another 4-5 minutes. Remove from the heat and let cool down for 5-10 minutes.

Add everything from the skillet to your blender, even all of the oil, along with the mexican oregano, lime juice and the tomato bouillon. Blend until fully combined and mostly smooth. I am using a vitamix so this process doesn't take too long. If you are using a regular blender you might need to blend for up to 2 minutes to get a mostly smooth consistency with very few chunks of the Chile de arbol.

Pour into bowl and use as needed. Should keep in the fridge for up to 2 weeks.