Introducing the ultimate homemade Barbacoa Seasoning. This easy blend is loaded with smoky chipotle, deep ancho, warm cumin, savory garlic and onion powders, fragrant Mexican oregano, and a touch of cloves and black pepper. It brightens tacos, burrito bowls, quesadillas, and any other Mexican-inspired meal with bold, layered flavor. Best of all, it takes about five minutes to mix and stores well, so you can make a batch and have it ready for weeknight dinners, backyard barbecues, or a festive Taco Tuesday.
Bring the flavor to barbacoa!
My biggest trick for producing big, bold flavors is having well-composed seasoning blends on hand. This barbacoa seasoning is a versatile Mexican-style spice mix designed to enhance beef, pork, lamb, or goat. Use it as a dry rub before slow smoking, braising, or roasting, or combine it with liquids to build a rich braising sauce for an Instant Pot or slow-cooker barbacoa.
The mix balances smoky, earthy, and slightly sweet notes so that a little goes a long way. It’s ideal for weeknight tacos when you want maximum flavor with minimal effort, but it also works beautifully on weekend projects like low-and-slow smoked beef cheeks. Make a batch once and keep it in an airtight container so you always have a flavorful shortcut ready.
The photos above show all the dried herbs and spices you’ll need for this recipe, which makes shopping and prep straightforward. The full ingredient list with measurements is provided in the recipe card below.
Ways to use it
Dry rub: For a dry rub, apply about two tablespoons of seasoning per pound of meat, massaging it into the surface and allowing the meat to sit for at least 30 minutes or up to overnight in the refrigerator for deeper flavor.
Slow cooker or braise: For slow-cooked barbacoa, rub 2.5–3 pounds of meat with 6 tablespoons of the seasoning. Sear the meat in a hot skillet to develop color, then transfer to a slow cooker. Add 1/4 cup lime juice, 1/4 cup apple cider vinegar, 2 cups beef broth, and 2 bay leaves. Cook on high for 6 hours or low for 10 hours, remove bay leaves, shred the meat, and serve in tacos, burrito bowls, or quesadillas.
Instant Pot: Use the same rub, then brown the meat using the sauté function, deglaze the pot with the lime juice and vinegar, add broth and bay leaves, and pressure cook according to your cut and weight for a quick, tender barbacoa in a fraction of the time.
Oven braise: Alternatively, braise covered in a large oven-safe pot at 350°F for about 2 hours, or until the meat is fork-tender.
Other uses: This seasoning also makes a great finishing sprinkle for roasted vegetables, grilled shrimp, or roasted chicken. Stir a tablespoon into ground beef for flavorful tacos or into beans and rice for extra depth.
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 in a small bowl, whisking or stirring until evenly mixed. Transfer the blend to an airtight container and store in a cool, dark place for up to 6 months.
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When using as a rub, measure about 2 tablespoons per pound of meat. For braising, use 6 tablespoons per 2.5–3 pounds of meat and add the recommended liquids in your chosen method (slow cooker, Instant Pot, or oven).
Notes & Tips
- I recommend using 2 tablespoons of seasoning per pound of meat when applying as a dry rub.
- This recipe yields 16 tablespoons (about 1 cup) of seasoning, enough for multiple meals and handy to keep on the shelf for quick use.
- Adjust the chipotle amount to control heat: reduce slightly for milder flavor or increase for extra smokiness and heat.
- For the best aroma and flavor, use fresh spices. If your ground spices are older than a year, consider replacing them for maximum intensity.
- Label the storage jar with the date you mixed it to track freshness. Kept airtight in a cool pantry, the blend will stay flavorful for several months.
Nutrition Facts (per tablespoon)
Carbohydrates 4 g
Protein 1 g
Sodium 343 mg