BARBACOA Meat Rub and Seasoning

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BARBACOA Meat Rub and Seasoning

7.25

Bar-Ba-Co-Ah originating in the Caribbean where the term "Barbeque" comes from was later adapted in Mexican cuisine for large cuts of meat roasted over an open flame or in a dug hole covered in leaves to slow cook until tender.

Today Mexican street tacos are all the rage in the food scene, and deservedly so. Large cuts of meats slow cooked with flavorful herbs and spices until the meat falls off the bone and is shredded for tacos is a dream come true for any home chef. Pair your Barbacoa tacos with homemade salsas and pico de gallo, or roll in tortillas and baked with a sauce for homemade enchiladas. 

My Barbacoa blend is rich in flavor from my traditional Mexican spices, and I also offer layered flavors of coffee and chocolate to bring out the slow roasted goodness in beef, pork, lamb, and game.  

Salt, Pepper, Smoked Paprika, Sugar, Onion, Cumin, Ancho Chile Pepper, and other spices balance out this meat rub and seasoning .

Check out my Barbacoa seasoning and recipe, then throw yourself a party!

4 ounce tin can.  

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My BARBACOA recipe can be found here: http://www.inthekitchenwithscotty.com/scotty-recipes/2016/5/28/barbacoa or visit the "Scotty Recipes" section of this website. Thanks!