4Tbs (1/4 cup) vegetable or olive oil
4Tbs (1/4 cup) chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp oregano
6oz tomato paste
2 cup vegetable broth
This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
Warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute.
Whisk the tomato paste into the mixture.
Slowly pour in 1.5 cups of the broth while whisking constantly to remove any lumps and to control thickness.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer.
Continue adding broth/water until perfect consistency.
Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Haven’t Tried This — (Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two).)