Mix the dry ingredients all together in a small bowl: flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon. Prep the tomato paste and vegetable stock by opening them and having them ready to go.
In a medium sauce pan, heat the olive oil on medium. It'll be ready when if you sprinkle a tiny bit of flour in it and it sizzles. Once it's ready, add the dry ingredient mixture and whisk constantly for 1 minute, be careful it doesn't burn. Slowly add the vegetable stock, whisking and add tomato paste and continue whisking until lumps are whisked out.
Bring heat to medium high to bring to a simmer, once simmering, lower the heat so that it's gentle simmer and cook for 5-7 minutes, whisking often. This will thicken the sauce.
Remove from heat and whisk in the vinegar and pepper and salt to taste. As it cools it will continue to thicken.
Slather it on your favorite enchiladas, or let cool and store in fridge or freezer.