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In a small bowl, whisk together the flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon. Set aside.
Heat the olive oil in a medium saucepan over medium-low heat. When a pinch of flour sizzles, add the spice/flour mixture. Whisk constantly for about 1 minute until fragrant.
Add the tomato paste and whisk until fully combined. The mixture will become thick, that's normal.
Slowly whisk in the broth, a little at a time, until smooth.
Bring to a gentle simmer and cook for about 5 minutes, whisking often, until thickened.
Remove from heat and stir in the apple cider vinegar. Taste and adjust salt if needed.