Mexican Pizza

Explore the delightful fusion of Mexican and Italian cuisine with our Mexican Pizza recipe. This dish combines the zesty flavors of tacos with the comforting concept of pizza, featuring marinated carne asada. Perfect for a quick meal or a fun dinner idea, learn how to make this unique recipe with our detailed guide.

YIELD: 4 pizzas
PREP TIME: 25 minutes
ACTIVE COOK TIME: 15 minutes
TOTAL TIME: 2 hours 40 minutes (includes marinating)

INGREDIENTS

Carne Asada
▢ 1 lb (450g) skirt steak, trimmed
▢ 1 tbsp neutral oil (e.g., avocado or grapeseed)

Carne Asada Marinade
▢ 1 medium red onion, thinly sliced
▢ 4 garlic cloves, thinly sliced
▢ 7 oz (200g) can chipotle peppers in adobo, minced
▢ Juice of 1 lime
▢ Juice of 2 oranges (½ cup)
▢ 1 cup cilantro, finely chopped
▢ 1 tsp kosher salt

Pizzas
▢ 8 taco-size (6″) flour tortillas
▢ 6 tbsp red enchilada sauce (homemade or quality store-bought)
▢ 12 oz (340g) Oaxaca cheese, hand-pulled into ¼” threads
▢ 1 medium tomato, deseeded, finely diced
▢ Neutral oil, for brushing

Optional Garnishes
▢ Fresh cilantro leaves
▢ Mexican crema
▢ Thinly sliced radishes
▢ Pickled red onion

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METHOD

1. Prepare Carne Asada

• Place skirt steak between two sheets of plastic wrap. Pound evenly to ¼” (6mm) thickness using a meat mallet.
• Marinade: Combine red onion, garlic, chipotles, lime juice, orange juice, cilantro, and salt. Coat steak thoroughly. Cover; refrigerate 2–4 hours (do not exceed 4 hours).

2. Grill Steak

• Heat grill to high (450°F/230°C). Brush grates with oil.
• Remove steak from marinade; pat dry. Grill 2–3 minutes per side until internal temperature reaches 130°F (54°C) for medium-rare.
• Transfer to cutting board; rest uncovered 5 minutes. Slice thinly against the grain into ¼” strips.

3. Prepare Tortillas

• Heat oven to 400°F (200°C).
• Brush both sides of all tortillas lightly with oil. Place 4 tortillas on a parchment-lined baking sheet; bake 5–7 minutes until crisp but not browned. Remove; reserve.

4. Assemble Pizzas

• Increase oven heat to broil (550°F/290°C).
• Layer on baked tortillas:
  → 1.5 tbsp enchilada sauce, spread evenly.
  → ¼ of carne asada strips.
  → Second tortilla (unbaked).
  → Brush top with ½ tbsp enchilada sauce.
  → Sprinkle 3 oz Oaxaca cheese.
  → ¼ of diced tomatoes.
• Repeat for remaining pizzas.

5. Broil & Finish

• Broil 2–3 minutes until cheese melts and edges are golden (watch closely to prevent burning).
• Rest 1 minute. Garnish with cilantro, crema, radishes, and pickled onion.
• Slice into quarters with a sharp chef’s knife. Serve immediately.

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PROFESSIONAL NOTES

1. Tortilla Technique: Pre-baking the base tortilla prevents sogginess. The top tortilla softens under cheese, creating a quesadilla-like texture contrast.
2. Marinade Science: Acidic marinades break down skirt steak’s fibers. Limit to 4 hours max to avoid mushy texture.
3. Cheese Selection: Oaxaca’s high meltability and mild flavor let carne asada shine. Substitute: 2:1 Monterey Jack to mozzarella.
4. Grill vs. Stovetop: For smokiness, use charcoal. Indoors: sear in a scorching cast-iron skillet 90 seconds per side.
5. Sauce Balance: Quality enchilada sauce is critical. Simmer store-bought sauce with 1 tsp cumin and ¼ cup stock to deepen flavor.
6. Plating: Garnish after broiling to preserve freshness. Microgreens add restaurant-quality finesse.

Wine Pairing: Zinfandel or smoky Mexican Lager.