In a bowl, mix together the flour with all the spices (flour, chili powder, cumin, garlic powder, and salt). Set aside for a moment.
6 tbsp all-purpose flour, 2 tbsp ground chili powder, 2 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt
In a saucepan over medium heat, add the olive oil. Allow to heat for several minutes until a tiny bit of flour sizzles when added.
6 tbsp olive oil
Stir in the flour and spice mixture and whisk until very thick and clumpy. Keep whisking until everything is very fragrant, about 1 minute.
Add the tomato paste and keep whisking until combined and heated through (it will be very thick).
4 tbsp tomato paste
Whisk in the broth and continue whisking until there are no more clumps and the mixture is very smooth. Raise the heat a bit to bring the sauce to a boil and then reduce to low to allow it to simmer.
4 cups chicken broth
Simmer for 5-6 minutes, whisking often, until the mixture has thickened slightly and is very hot. Remove from the heat and stir in the vinegar.
2 tsp vinegar
Now your sauce is ready to use in your favorite enchilada recipe!
