Step 1

Heat the oil in a medium saucepan over medium heat. Add the flour and whisk until incorporated.

Step 2

Add the chili powder, garlic powder, cumin, oregano, and salt, whisking until well combined.

Step 3

Pour in the stock and whisk until well combined. Simmer, whisking constantly, until the sauce thickens, about 1 minute.

Step 4

Turn off the heat, then add the tomato paste and vinegar, whisking until well incorporated.

Step 5

Taste and add additional salt if desired. Use immediately or store covered in the fridge for up to 5 days, or freeze for up to 3 months.