This is a fast recipe. Premeasure your ingredients so they are ready to dump and go.
In a medium-sized sauce pan over medium heat, warm the oil until it will sizzle if something is added.
Once it is hot, add in the flour and spice mixture. Whisk constantly, and cook until it is deeper in color and smells amazing. About 1 minute.
Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Increase the heat to medium high and bring the sauce to a simmer, then reduce heat as necessary to maintain a gentle simmer. Continue whisking until the sauce thickens about 5 minutes. You want it to coat the back of a spoon.
Remove from heat, then whisk in the vinegar, lime juice, and adobo (if desired). Give your sauce a taste, and add more salt if needed. Use as you would any enchilada sauce.
Store unused sauce in an air tight container in the fridge for up to 2 weeks.