McCormick Carne Asada Seasoning Recipe: Bold Spice Blend for Grilled Meats

Creating your own McCormick Carne Asada seasoning at home delivers restaurant-quality flavor for a fraction of the cost. Standing on a step stool in my grandmother’s kitchen in Sicily, I learned how simple spice blends transform ordinary meats into bold, aromatic masterpieces.

This dry rub captures the smoky, citrusy essence of authentic Mexican grilling—just 7 ingredients, no liquid needed.

The secret lies in balancing earthy cumin, smoky paprika, and bright garlic powder while keeping it simple enough for any cook. I’ve tested this blend on everything from chicken to steak, and the results are always consistently delicious—no guesswork, no expensive shortcuts.

The spices stay fresh for months when stored properly, making it a pantry staple worth making again and again.

What you’ll end up with is a versatile, foolproof seasoning that adds depth to grilled meats, roasted vegetables, or even popcorn. The blend is bold but not overpowering, with just the right kick of chili powder and warmth from cumin.

Ready in just 5 minutes, this recipe proves you don’t need store-bought to achieve professional results.

Use it on steaks, chicken, or fish for a quick flavor boost, or store it in your spice rack for whenever you crave that authentic carne asada taste. Here’s everything you need to make it—simple, reliable, and packed with flavor.

Ingredients for mccormick carne asada seasoning

Seven spices, zero shortcuts—this blend delivers authentic carne asada flavor every time.

The cumin is non-negotiable—Penzeys or Spicewalla for the best quality, but the bulk bins at Whole Foods work too. Look for freshly ground spices; pre-ground cumin loses potency fast. Smoked paprika gives that signature charred flavor—Alba or Smokin' Joe's brands have the best depth. For garlic powder, Simply Organic or McCormick work fine, but freshly ground is ideal if you've got a mortar and pestle. The coriander adds that bright citrus note that makes this blend stand out from generic taco seasoning.

No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Short on coriander? Cumin plus a pinch of orange zest mimics the citrus. The chili powder can be swapped for cayenne at half the amount if you want more heat. For a deeper flavor, toast the spices in a dry pan for 30 seconds before blending—worth the extra minute. This mix is bold, so use it sparingly on delicate fish or chicken; double the amount for hearty steaks or pork. The kosher salt is key—Diamond Crystal dissolves better than table salt.

Store in an airtight glass jar away from light—lasts 6-12 months if kept dry. I double the batch and give half away; everyone wants a taste of this magic. For best results, shake the jar before each use to distribute the spices evenly. The blend works on everything from grilled shrimp to roasted potatoes, but meats are where it truly shines. Freeze extras in ice cube trays if you're not using it all at once.

Step-by-step instructions for crafting McCormick carne asada seasoning

This bold spice blend transforms ordinary grilled meats into restaurant-quality masterpieces.

Start by gathering all your ingredients in a medium mixing bowl. Use a clean, dry measuring spoon for each component to ensure accuracy. For the ground cumin, use the full 2 tablespoons—this toasted spice forms the aromatic foundation of your blend. The smoked paprika deserves equal attention: measure out another 2 tablespoons of this rich, smoky powder. I like to use a small offset spatula to level off the measurements precisely.

Next, add the chili powder and garlic powder, each requiring 1.5 tablespoons. Here's where the flavor profile begins to take shape—chili powder brings heat while garlic powder delivers that essential savory depth. Don't substitute these with fresh spices; the ground versions ensure even distribution and consistent flavor in every application.

Add the onion powder, measuring exactly 1 tablespoon. This subtle ingredient rounds out the blend, preventing any single spice from overpowering the others. The ground coriander, also 1 tablespoon, contributes a bright citrus note that balances the earthiness of the cumin and paprika. Use a whisk to gently combine these dry ingredients at this stage—you want to break up any clumps while avoiding aeration that could dilute the flavors.

Real talk: this is where many home cooks make their first mistake. Overmixing at this stage can create a powdery cloud that makes measuring later steps difficult. Instead, give the bowl a few gentle swirls with a rubber spatula to distribute the spices evenly without creating air pockets.

Sprinkle in the 1 teaspoon of kosher salt—this is crucial for enhancing all the other flavors while preventing the blend from tasting flat. The Diamond Crystal variety works best here because its larger crystals dissolve more cleanly and provide better flavor distribution. As you add the salt, give the bowl another gentle stir to ensure even incorporation throughout the mixture.

Now comes the critical step: use your fingers to work the spices together. I know it seems counterintuitive after all the measuring, but this tactile approach helps break up any remaining clumps and ensures the salt crystals are fully distributed. Press the spices through your fingers several times until the mixture appears uniform in color and texture.

Transfer your freshly mixed carne asada seasoning to an airtight container. I prefer glass jars with tight-sealing lids for this purpose—they allow you to see the contents while protecting them from moisture and light. Label the container with the date and contents to track freshness, though properly stored, this blend will maintain its potency for up to 6 months in your pantry.

For best results, use this seasoning within 3 months of mixing. The spices will gradually lose their aromatic oils over time, which affects both flavor and color. When ready to use, simply shake the container vigorously before each application to redistribute any settled spices evenly. This blend works beautifully on grilled meats, roasted vegetables, and even as a finishing rub for tacos or nachos.

Common mistakes when making this recipe

Skipping the Salt

I’ve seen this mistake more times than I can count—omitting the salt entirely or using too little. That 1 teaspoon of kosher salt isn’t just for flavor; it’s the glue that binds all the spices together. Without it, your blend will taste flat and one-dimensional.

I learned this the hard way when I first tried making this mix for my Nonna’s famous grilled chicken. The dish lacked depth, and I had to start over. Always measure that salt carefully—Diamond Crystal is my go-to because its larger crystals dissolve better and enhance flavor more effectively. 🧂

Using Old or Stale Spices

Nothing ruins a good seasoning blend faster than stale spices. Ground cumin, smoked paprika, and chili powder lose their potency quickly—especially if they’ve been sitting in your pantry for over 6 months.

I keep a running tally of my spice dates on the fridge and replace anything older than 3-4 months. For the best results, buy spices in small quantities or grind whole spices yourself. If you’re using pre-ground spices, check the expiration date before measuring.

Trust me, that 2 tablespoons of cumin won’t cut it if it’s been sitting there since last summer.

Overmixing the Blend

Here’s a common rookie mistake: turning your seasoning into a fine powder by whisking or blending it aggressively. While it might seem like a good idea to break up all the clumps, overmixing can actually dilute the flavors and create a cloud of dust that’s hard to measure later.

Instead, use a gentle hand—give the spices a few swirls with a rubber spatula, then use your fingers to work them together just until they’re evenly distributed. I promise, you don’t need to turn it into a fine powder.

The texture should be coarse enough to clump slightly, which helps it stick better to meats. 🤲

Substituting Spices Without Adjusting

I get it—you’re out of coriander or smoked paprika, so you grab a substitute. But swapping spices without adjusting the ratios can throw off the entire flavor profile. For example, if you don’t have smoked paprika, you can’t just use regular paprika and expect the same smoky depth.

Instead, add ½ teaspoon of liquid smoke to the blend for every 1 tablespoon of smoked paprika you’re missing. Or, if you’re short on coriander, add a pinch of orange zest to mimic that citrusy brightness.

Always think about how the missing spice contributes to the flavor and find a way to compensate. The goal is balance, not just filling the gaps.

Not Toasting the Spices

Toasted spices have a depth of flavor that pre-ground spices just can’t match. If you’re using whole spices or even pre-ground ones, take 30 seconds to toast them in a dry skillet over medium heat before mixing.

This simple step enhances the aroma and flavor of your blend, making it taste fresher and more vibrant. I like to do this with the cumin and smoked paprika—just stir them constantly until they’re fragrant and slightly darker.

Let them cool completely before adding the rest of the spices. The extra effort is worth it, especially if you’re planning to use this blend on something special like grilled steak or chicken. 🔥

Measuring by Volume Instead of Weight

Here’s a pro tip that can make or break your seasoning: measuring spices by weight instead of volume gives you far more consistent results. A 2 tablespoon measure of ground cumin can vary wildly in weight depending on how tightly you pack it.

For the most accurate blend, invest in a small kitchen scale and measure your spices in grams. For example, 2 tablespoons of ground cumin typically weighs about 10 grams, but it can vary.

If you don’t have a scale, at least spoon the spices into your measuring tool and level them off with a knife for consistency. Precision in measuring is key to replicating that restaurant-quality flavor every time.

Frequently asked questions