In a small bowl mix the spices oregano, chili, garlic powder, cocoa, paprika. Add a pinch of salt.
In a medium or large saucepan/pot over low heat, warm some vegetable oil (i use grapeseed oil) and add the flour and whisk until you have a roux. Add spice mix and whisk for a few minutes more.
Next, follow with tomato paste, salt and vegetable broth. Add ground pepper. Stir/whisk again to combine.
Increase the heat to medium-high and take it to a boil (stirring occasionally).
Reduce the heat to medium-low and simmer stirring for about 5-7 minutes.
Lastly, remove from heat and stir in vinegar.
Serve with Enchiladas or other favorite Mexican-style dinner recipes. (Coming soon to the blog!)