Carne Asada and Cebollitas Pizza
Pizza de Carne Asada con Cebollitas
Recipe Yield
1 10- to 12-inch pizza
Cooking time
2 hours 55 minutes
Rate this recipe
Ingredients
- 1 chile de arbol stemmed
- 2 garlic cloves roughly chopped
- 2 tablespoons Worcestershire sauce
- 1/2 cup Maggi sauce or soy sauce
- 1/2 cup freshly squeezed lime juice
- 8 ounces flank steak or skirt steak
- 3 spring onions or 1 bunch scallions (5 to 6), trimmed to bite size pieces, including white and light green part of stems, plus more for garnish
- 8 ounces pizza dough
- All-purpose flour for dusting work surface
- 1/2 cup tomato pizza sauce
- 1 1/2 cups shredded mozzarella cheese divided
- 1/2 ripe Mexican avocado pitted, meat scooped out and sliced, for garnish
- cilantro leaves for garnish
- 1 lime cut into wedges, for garnish
To Prepare
- To make the marinade, toast the chile on a small skillet over medium heat for less than a minute per side, until toasted but not burnt. In a blender or food processor, puree the chile with the garlic, Worcestershire sauce, Maggi sauce and lime juice. Divide marinade, reserving 1/4 cup for the onions and the rest for the steak.
- Place the steak in a zip-lock bag or shallow dish and pour all but 1/4 cup marinade over it to coat. Cover (if in a dish) and refrigerate for at least 2 hours and up to overnight, turning the meat once.
- Remove the steak from the marinade. Place in an oven-proof dish and broil for 3 minutes per side. Alternatively, you can grill it for the same amount of time over medium-high heat. You want to cook the meat to somewhere between rare and medium rare. Set aside to rest for 5 to 10 minutes, then slice and cut into 1 to 2-inch pieces, across the grain.
- Place the spring onions or scallions in a medium bowl with remaining 1/4 cup marinade.
- Preheat the oven to 425 degrees. On a lightly floured surface, stretch dough into a 10 to 12-inch circle and place on a pizza stone or in a cast-iron pan. Bake for 10 minutes. Remove from the oven and spead on 1/2 cup of the pizza sauce leaving a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, place the meat and onions (without their marinade) all over. Reserve the onion marinade for people to add as extra sauce once the pizza is done. Add the remaining mozzarella cheese. Transfer back to the oven and bake until cheese is melted and crust is crisp, about 12 to 14 more minutes.
- Transfer to a cutting board and serve the pizza topped with sliced avocado, cilantro leaves, sliced scallions and lime wedges. Drizzle on some reserved onion marinade, too.
Comments
12comments inCarne Asada and Cebollitas Pizza
Silvia
Apr 02
Cual es la receta de la masa para la pizza? Gracias!
Pati Jinich
Apr 04
Aqui te va Silvia 😉 http://patijinich.com/foolproof-pizza-dough/
Dan K
May 29
Patient – this reminded me of the episode when you talked about your family’s go-to pizza place. You calculated how many hundred of pizzas you’ve had from there. What is the name? Thanks.
Pati Jinich
Jun 01
Hey Dan, the restaurant is called Mission in Dupont Circle, downtown Washington DC 😉
Lily
May 26
Is this how you would make carne asada for tacos too? I searched just carne asada and couldn’t find it on the site. Thank you! You are so wonderful
Pati Jinich
May 28
Yes Lily, you can use this carne asada recipe for tacos, or you can try this other recipe for steak tacos that is pretty good as well, enjoy 😉 http://patijinich.com/pati_2020/steak-tacos-with-jamaica-and-jalapeno-syrup/
Rafay M
Sep 15
Hi Pati,
Could you please post the pizza dough recipe.
Pati
Oct 01
Here it is Rafay: http://patijinich.com/pati_2020/recipe/foolproof-pizza-dough/ Enjoy 🙂
Hi Pati!
Oct 29
I enjoy your show on PBS Create TV very much. Your pizza method inspired me to make a spicy Mex-Italian breakfast pizza creation. I made a light fresh tomato sauce with a chopped fresh tomato, olive oil, salt, pepper and dried oregano. Then I added a beaten egg to the sauce, stirred it to combine, and cooked the sauce gently for 1-2 minutes in the microwave on half power, to partially cook the egg and slightly thicken the sauce. After stretching and shaping the dough and placing it in my cast iron pan, I covered the pan with a damp towel, and set it on top of the stove that was preheating, to rise slightly in the warmth coming from the oven for 10-15 minutes. Then after partially baking the crust according to your method, I pierced the crust, topped it with the tomato and egg sauce, smokey precooked chorizo sausage, low moisture mozzarella cheese, chopped jalapeno peppers, and finished baking it according to your method. The results were fantastic. The pizza toppings set beautifully, and the crust cooked perfectly! Just wonderful for Sunday brunch. Thanks for the inspiration!
Pati
Nov 02
Sounds delicious!
Me encantan tus recetas, no me pierdo tus programas.
Mar 02
Pati, yo soy de Nogales, Sonora, y allí hay una pizzeria que vende pizza de carne asada, muy sabrosa.
LLeva la salsa de tomate, queso mozzarella, o regional, la carne asada y chile verde (anaheim) tatemado y pelado y cortado en cuadritos. La pones sobre el asador para que la masa quede doradita y crujiente y la sirves con cerveza bien fría.
Pati
Mar 06
Que rico!