Makes 5 cups; can be multiplied.
2 Tbsp vegetable oil
2 Tbsp all-purpose unbleached flour
1 medium onion, diced
1 clove garlic, minced
1-1/2 tsp chili powder
1/2 tsp ground cumin
12 oz red sofrito, storebought (make sure the brand you buy is all-natural) or homemade
14.5-oz can petite diced tomato
1 cup chicken stock, storebought low-sodium or homemade
In a Dutch oven or a 4-quart saucepan with straight sides, combine the vegetable oil and flour. Cook over low heat for 3-4 minutes, until the mixture bubbles and thickens (to make a roux). When you can drag a wooden spoon through it and the line remains for a second or two, the roux is cooked.
Raise the heat to medium-low. Add the onion and garlic, stir, and cook for 1-2 minutes, until the onion is translucent.
Then add the chili powder and cumin, and stir for 1 minute to cook the spices.
Pour in the sofrito, tomato and chicken stock. As you bring the sauce to a simmer, it will thicken slightly. Cook, uncovered, for 15 minutes.
Remove the pot from heat, and pureé until smooth with an immersion blender. Or, let the sauce cool slightly, and pureé in a standing blender.
Use immediately, or let cool and refrigerate or freeze in airtight containers.