Introducing the ultimate homemade Barbacoa Seasoning. This blend delivers deep, smoky notes from chipotle, warm earthiness from cumin and oregano, and a touch of aromatic sweetness from cloves. It’s designed to elevate Taco Tuesday, backyard barbecues, and weeknight dinners with bold, restaurant-quality flavor. Best of all, the mix takes just five minutes to prepare and keeps well so you can reach for it whenever you want to add instant Mexican-inspired character to meats, vegetables, and beans.
Bring the flavor to barbacoa!
My go-to for bold, layered flavors is having a well-stocked spice cabinet and a handful of reliable seasoning blends. This barbacoa seasoning joins those mixes and is crafted to work with a variety of proteins—beef, pork, lamb, or goat—and different cooking methods, from slow smoking to pressure-cooking for a fast weeknight meal.
The blend is intentionally balanced: smoky chile powders give depth, cumin and oregano add warmth and herbal backbone, and garlic and onion powders provide savory support. A pinch of ground cloves offers an unexpected, subtle complexity that makes the finished dish taste especially rich without being cloying.
Make a batch in under five minutes and store it in an airtight jar. This recipe yields enough seasoning to cover several pounds of meat, so it’s handy to keep on the shelf for tacos, burritos, rice bowls, quesadillas, nachos, or even roasted vegetables. The flavor profile pairs especially well with citrus finishes—lime or orange—fresh herbs like cilantro, pickled onions, and a sharp salsa or hot sauce.
Above you can see the dried herbs and spices needed for this blend to give you a visual reference for shopping. The full list of measured ingredients appears below in the recipe card.
Ways to use it
As a dry rub: For bold seasoning, rub about two tablespoons of the blend per pound of meat. Let the rubbed meat rest for at least 30 minutes, or refrigerate overnight for deeper flavor penetration.
Instant Pot or pressure-cooked barbacoa: For a fast dinner, brown the seasoned meat in the pot, add a bit of liquid (such as beef broth, lime juice, and apple cider vinegar), then cook under pressure until tender. Shred and serve in tacos with pickled onions and cilantro.
Slow cooker or braise: For low-and-slow depth, rub 2.5–3 pounds of meat with 6 tablespoons of seasoning, sear the meat in a skillet over high heat, then transfer to a slow cooker. Add ¼ cup lime juice, ¼ cup apple cider vinegar, 2 cups beef broth, and 2 bay leaves. Cook on high for 6 hours or low for 10 hours, then remove bay leaves and shred. Alternatively, braise covered in a large oven-safe pot at 350°F for about 2 hours until very tender.
Beyond meat, try the seasoning on roasted vegetables, in stews, or sprinkled on grilled corn. Because the blend is concentrated, start with smaller amounts when seasoning delicate items and adjust to taste.
Barbacoa Seasoning
Ingredients
- 3 tablespoons Ancho chili powder
- 3 tablespoons Chipotle chili powder
- 2 tablespoons Ground cumin
- 2 tablespoons Garlic powder
- 2 tablespoons Mexican oregano
- 2 tablespoons Onion powder
- 1 tablespoon Black pepper
- 2 teaspoons Salt
- 1 teaspoon Ground cloves
Instructions
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Combine all spices thoroughly in a small bowl. Transfer to an airtight container and store in a cool, dark place for up to 6 months. Shake or stir before each use to recombine any settled powders.
Notes
- I recommend using 2 tablespoons of seasoning per pound of meat for a pronounced flavor. Reduce to 1 tablespoon per pound for a milder result.
- This recipe yields approximately 16 tablespoons of seasoning, which equals about 1 cup and is enough to season several meals depending on portion sizes.
- For best flavor, use fresh spices. If your dried chiles or ground spices are more than a year old, consider replacing them for maximum aroma and potency.
- If you prefer less heat, reduce the chipotle and replace part of it with additional ancho powder or smoked paprika.
Nutrition Facts
Carbohydrates 4g (1%)
Protein 1g (2%)
Sodium 343mg (14%)
Fiber 2g (8%)