Salsa roja enchilada

: • 1 cup (250g) chicken stock (or water) • ¾ cup (200g) tomato purée (passata) • 2 tablespoons (30g) tomato paste • 2 cloves of garlic, finely grated/crushed • 1 tablespoons (15g) unsalted butter, melted • 1 teaspoon ground cumin • ½ teaspoon dried Mexican (or regular) oregano • 1 teaspoon chipotle flakes • ½ teaspoon fine salt