In large bowl, mix paprika, cumin, rubbed sage, garlic powder, chili powder, vinegar, tabasco and soy sauce until well combined.
In a medium bowl whisk together tomato paste and Butter Sauce Base.
Slowly add the Butter Sauce Base mixture to the seasonings stirring constantly. Heat to 165°F for 15 seconds. Serve or chill.
To assemble tostada shell with 2 ounces sauced beef. Sprinkle with 1/2 ounce Extra Melt shreds and top with garnishes, if desired.