In a small bowl, combine the flour, chili powder, cumin, oregano, garlic powder, salt and cinnamon. Mix well.
Heat the oil in a small skillet or saucepan over medium heat. Add the flour-spice mixture and whisk until deep red in color (about 60 seconds). Add the tomato paste and chicken broth and whisk until smooth.
Turn heat to medium-high and bring to a boil. Reduce to medium-low and simmer for 5 minutes or until thickened, stirring often. Add salt and pepper as desired (to taste). Let cool and pour into jars or use immediately in your favorite enchilada recipe!
Calories: 22.38kcal | Carbohydrates: 2.65g | Protein: 0.66g | Fat: 1.34g | Saturated Fat: 0.13g | Cholesterol: 0.56mg | Sodium: 235.66mg | Fiber: 0.65g | Sugar: 0.58g
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