Mexican Seasoning Mix

Authentic Restaurant Recipe - Mexican Seasoning 

This Mexican seasoning mix adds authentic flavor to Mexican dishes. This recipe can be used for enchiladas, tacos, ground beef, burgers, chicken, eggs, potatoes and more!

"Taco seasoning," or even "chili powder" are not often used in “authentic” Mexican dishes. And "authentic-style Mexican" actually varies from region to region in Mexico.

We have “Americanized” the seasoning used in tacos, enchiladas, burritos, etc.

The usual combinations for an "authentic" Mexican seasoning, including this recipe, are pretty similar, though.

This seasoning recipe provides a very close flavor to an “original” Mexican recipe.

You can use it on chicken and pork as well as beef. It will be delicious.

Mexican Seasoning Mix Recipe

Preparation time: 10 minutes. Servings: 4-6


  • 2 1/2 pounds beef pot roast
  • 1/2 teaspoon sea salt (omit if on a no salt diet)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon of Thyme (or to taste)
  • 1/2 teaspoon of Mexican oregano or regular oregano (or to taste)
  • 1/2 teaspoon Ancho chili powder or as needed (skip adding cumin if you use a “regular” red chili powder. Your chili powder probably has plenty)
  • 1/2 onion, minced
  • 1 clove garlic, chopped or to taste
  • 1 teaspoon salt



  • Preheat oven to 250 degrees
  • Mix the dry seasoning in a bowl
  • Wipe meat with damp towel
  • Sprinkle the meat with the dry seasonings (except the salt, garlic and onion)
  • Rub in well
  • In a large baking pan, place the meat, onion and garlic
  • Fill halfway with water and cover
  • Bake meat about 6 hours
  • Raise heat to 325 degrees for the last half hour
  • Add more water if needed
  • Shred meat and toss with 1 teaspoon salt, or to taste

That's it. All done! Awesome!

Now ...a "two-fer." Another recipe for you to try.

Mexican Seasoning Mixture - An Alternative to Try


  • beef pot roast
  • 14 ounce can tomatoes
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 jalapenos, seeds removed and chopped (if you like “heat,” leave the seeds)
  • 3 sprigs parsley, no stems
  • Salt and pepper to taste
  • Roux



  • Bake as above
  • When meat is done, remove the meat and fat
  • Grind the vegetables and add back to the stock in the roasting pan
  • Add tomato paste and roux to the stock and simmer to thicken

Nice job. You’re done!

Enjoy your seasoning, the meals you prepare with it and the company of those you share them with. - Donna

Did you know? Mexicans eat less red meat than Americans. There are some delicious beef dishes available, but pork (which is a red meat, by-the-way) and chicken are more commonly eaten.

Also: Ancho Powder is ground ancho (pablano) peppers. In other words, it is a chili powder. Ancho Chili is a dark Smokey chili with a deep rich flavor and mild to medium heat. This pepper is the often used in more “authentic” Mexican cooking and is a staple in red chili and tamales.