Authentic Al Pastor Seasoning Blend for Tacos

My homemade Al Pastor Seasoning makes it easy to bring bold, authentic Mexican flavors to your kitchen—no spit required. This mix of dried chiles and warm spices captures the smoky, slightly sweet, tangy profile that defines al pastor. Use it to season pork, chicken, or steak for tacos, bowls, nachos, burritos, and more.

A white bowl filled with colorful spices, including red chili powder, white salt, brown cumin, and green oregano. A gold spoon rests on the side.

How this recipe brings the flavor

Over the years I’ve simplified making restaurant-style Mexican dishes at home by creating easy, flavorful homemade seasoning blends. This al pastor seasoning is designed to recreate that signature combination of smoky chile, aromatic spices, and bright, slightly fruity notes you find in traditional al pastor. It’s perfect whether you want a quick dry rub or a full marinade to tenderize and flavor the meat.

Al pastor traditionally features thinly sliced pork cooked on a vertical spit with pineapple, which adds sweetness and acidity. This seasoning captures those same flavors so you can achieve classic al pastor taste on a grill, in the oven, or on the stovetop without specialized equipment.

Use this blend as a dry rub or combine it with a few pantry ingredients to make a vibrant al pastor marinade. It’s versatile and works well on:

Chicken for an easy weeknight meal
Pork for tacos or a party platter
Steak to toss on the grill for taco night

Making your own seasoning gives you full control over salt, heat, and sugar. There are no fillers or preservatives, and you can easily scale the recipe to suit your family’s taste.

A variety of seasoning packages are arranged on a wooden surface, featuring chili powders, granulated onion, cumin, oregano, garlic, sea salt, and more.

Key ingredients and substitution tips

Below are notes on the most important ingredients and simple substitutions so you can shop confidently. The full ingredient list with measurements is provided in the recipe card further down.

Guajillo chili powder – Guajillo offers a mild-to-medium heat with a rich, slightly fruity sweetness. If you can’t find guajillo powder, New Mexico chili powder or ancho chili powder make good substitutes.
Ground annatto (achiote) or paprika – Annatto adds a warm, earthy note and gives the seasoning a bright red-orange color. If annatto isn’t available, use smoked or sweet paprika instead for color and flavor.
Chipotle chili powder – This provides the smoky depth that’s essential to the al pastor profile. If you prefer less smoke, use a smaller amount of chipotle or swap for a milder smoked paprika.
Mexican oregano – Slightly more robust than Mediterranean oregano, Mexican oregano complements chiles and cumin. You can substitute regular oregano if needed.

I recommend buying spices in larger containers if you use them often; it saves money and ensures you’ll always have what you need for homemade blends.

al pastor seasoning mix in a bowl with a spoon

Grilled chicken thighs with a smoky char, arranged on a white plate. Served with fresh cilantro on the side.

Ways to use it

Dry rub: Rub 2 tablespoons of seasoning per pound of meat. Let the meat rest with the rub for at least 15–30 minutes (or up to a few hours in the fridge) before grilling, roasting, or pan-searing.

Marinade: Mix 4 tablespoons of the seasoning with 1/2 cup pineapple juice, 3 tablespoons avocado oil (or another neutral oil), 2 tablespoons lime juice, and 2 tablespoons apple cider or white vinegar. This amount marinates about 2 pounds of meat. Pineapple juice adds tenderizing acidity and a hint of sweetness that echoes the traditional al pastor flavor.

Apply the seasoning in any recipe where you’d use taco seasoning for a more complex, smoky-mildly sweet profile. It’s excellent in tacos, bowls, nachos, and burritos—finish with fresh cilantro, chopped onion, and a squeeze of lime for bright contrast.

Al Pastor Seasoning Blend

My homemade Al Pastor Seasoning recreates the classic, smoky-sweet flavors of al pastor with a simple spice blend. Use it as a dry rub or combine it with pineapple juice and citrus to make a flavorful marinade.

Yield: 18 tablespoons (approx.)

Prep Time: 5 minutes

Total Time: 5 minutes

Author: Whitney Bond

Ingredients

1/4 cup chipotle chili powder
1/4 cup guajillo chili powder (or New Mexico/ancho as substitute)
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground annatto (achiote) or paprika
2 tablespoons salt
1 tablespoon dried oregano
2 teaspoons ground coriander
1 teaspoon ground cumin

Instructions

Combine all ingredients in a small bowl until evenly blended.
Store the seasoning in an airtight container in a cool, dry pantry for up to 6 months.
Use about 2 tablespoons of seasoning per pound of meat for a dry rub, or mix 4 tablespoons of seasoning with pineapple juice, oil, lime juice, and vinegar to make a marinade for 2 pounds of meat.

Notes

To add sweetness: Stir in 1 tablespoon brown sugar to the mix.
To add heat: Add 1 tablespoon dried arbol chili powder or cayenne pepper.
Yield: This recipe yields about 18 tablespoons of seasoning. I recommend 2 tablespoons per pound of meat as a guideline—adjust to taste.