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Roja Sauce

Roja Sauce

Time

  • Prep: 5 min
  • Cook: 20 min
  • Total: 25 min

Servings: 8
Serving: ½ cup (120 ml / ~4 fl oz)

Ingredients

  • Neutral oil: 60 g (4 Tbsp) — or lard; beef tallow works too
  • Tomato paste: 60 g (4 Tbsp)
  • Ancho chili powder: 24 g (4 Tbsp)
  • Guajillo chili powder: 12 g (2 Tbsp)
  • Chipotle chili powder: 4 g (2 tsp)
  • Smoked paprika: 4 g (2 tsp)
  • Paprika: 2 g (1 tsp)
  • Cumin: 2 g (1 tsp)
  • Granulated garlic: 4 g (2 tsp)
  • Onion powder: 4 g (2 tsp)
  • Mexican dried oregano: 2 g (1 tsp) — crushed
  • Cayenne pepper: 1 g (½ tsp) — optional
  • Chicken stock: 960 ml (4 cups) — low-sodium
  • Kosher salt: 12 g (2 tsp) — adjust to taste
  • Apple cider vinegar: ~10 ml (~2 tsp) — or lime juice

Instructions

1. Build the base

  • Heat 60 g (4 Tbsp) neutral oil in a large skillet or saucepan over medium-low.
  • Add 60 g (4 Tbsp) tomato paste and cook 60–90 seconds, smearing it around until it darkens slightly and smells toasty.

2. Bloom spices

  • Add all dry spices except oregano; stir 20–30 seconds—don't let it scorch:
    • 24 g (4 Tbsp) ancho chili powder
    • 12 g (2 Tbsp) guajillo chili powder
    • 4 g (2 tsp) chipotle chili powder
    • 4 g (2 tsp) smoked paprika
    • 2 g (1 tsp) paprika
    • 2 g (1 tsp) cumin
    • 4 g (2 tsp) granulated garlic
    • 4 g (2 tsp) onion powder
    • 1 g (½ tsp) cayenne pepper (optional)

3. Add liquid

  • Whisk in 960 ml (4 cups) chicken stock a few tablespoons at a time at first to form a smooth paste, then stream in the rest.
  • Add 2 g (1 tsp) Mexican dried oregano and 12 g (2 tsp) kosher salt.
  • Simmer 10–15 minutes, stirring occasionally, until spoon-coating but still pourable.

4. Finish

  • Add ~10 ml (~2 tsp) apple cider vinegar or lime juice. Taste and adjust salt/heat.
  • Optional: For perfectly smooth sauce, blend with an immersion blender for 10–20 seconds.

Notes / Make-ahead / Variations

  • Heat control: Omit cayenne for medium heat; add an extra ½ tsp for more kick.
  • Sauce texture: If sauce gets too thick, thin with a splash of stock before using.
  • Use in enchiladas: Dip tortillas (optional), coat chicken, fully cover enchiladas, and bake at 400°F for 18–22 minutes.

Storage & reheating

  • Refrigerate up to 5 days. Reheat gently over low heat; thin with stock as needed.
  • Freeze up to 3 months in airtight containers.

Nutrition

Nutrient Full Recipe Per Serving (½ cup or 120 ml / ~4 fl oz)
Calories 824 103
Protein 20.8 g 2.6 g
Fat 69.6 g 8.7 g
Carbs 46.4 g 5.8 g
Fiber 20.8 g 2.6 g
Sugars 14.4 g 1.8 g
Sodium 7280 mg 910 mg
See nutrition details