In a small bowl, measure out the cumin, garlic powder, onion powder, salt, oregano, and sugar. Set aside. Have broth and tomato sauce ready to use.

Heat oil in a medium-sized saucepan. Add the flour and chili powder and whisk for a minute or so – watch the color and pay attention to the smell. As soon as the sauce starts to darken, add in the stock, whisking, then the tomato sauce.

Whisk in the remaining spices. Bring to a boil, lower to a simmer, and simmer for two to three minutes until slightly thickened. It should still be pourable, about the consistency of heavy cream. (See notes.)

Remove from heat and add vinegar. Taste and adjust seasonings, sugar, and vinegar to your liking.

Notes:

• This sauce will thicken a bit as it cools, and thicken more if it’s stored in the fridge. Just add more broth or water to thin a bit if needed after storing.)
• This is a great recipe to double. Add half (when cooled) to a Ziploc bag, label, and freeze for later.