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Pizza de Taco Callejero



Carne Asada: – ½ cup olive oil – ½ cup chopped cilantro – ¼ cup soy sauce – Juice of 1 orange – Juice of 1 lime – 4 cloves garlic, minced – 1 jalapeño, seeded and diced – 1 teaspoon ground cumin – 1 teaspoon Mexican oregano – 2 dashes liquid smoke, mesquite flavor – 1 ¼ pounds flank steak – Salt and pepper, to taste Frijoles Negro Sauce: – 1 15-ounce can black beans, drained and rinsed – 4 ounces fire-roasted, chopped, drained tomatoes – ¼ cup amber beer – ¼ teaspoon Mexican oregano – 3 Tablespoons grated Real California Cotija cheese – Freshly ground black pepper Fresh Mango Salsa: – 1 very ripe mango, cut into small cubes, about 7 ounces – ¼ large red bell pepper, chopped – 2 jalapeño peppers, seeded and diced – 7 scallions, white and light green parts only, sliced on diagonal – 1 ounce chopped fresh cilantro – 1 tablespoon fresh lime juice – ¼ teaspoon chipotle powder – ¼ teaspoon salt – 5 grinds of fresh black pepper Tangy Avocado Crema: – 1 large avocado, cubed – 4 ounces Real California crema Mexicana Candied Jalapeños: – 1 ½ cups sugar – ¼ cup apple cider vinegar – 1 teaspoon Maggi seasoning – Pinch each of celery seed, allspice, chipotle powder, and turmeric – 12 ounces jalapeño peppers, cleaned, stemmed, and sliced Toppings: – 1 poblano pepper – 6 ounces Real California Menonita cheese – 1 ½ ounces Real California Queso Fresco Crust: – 1 doughball, approximately 14 ounces
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To prepare Carne Asada, whisk together all ingredients except steak in mixing bowl. Pour into a zip-top bag; add steak. Turn and massage steak to make sure it is well coated with marinade. Refrigerate overnight, turning several times.

To prepare Frijoles Negro Sauce, combine black beans and tomatoes in small pot. Add beer and oregano; cook 5 minutes over medium heat. Add Cotija cheese and black pepper, and continue to cook for an additional five minutes until beans soften. Purée with immersion blender until smooth but some texture remains.

To prepare Fresh Mango Salsa, combine all ingredients in small bowl. Set aside and strain excess juice before topping pizza.

To prepare Tangy Avocado Crema, place all ingredients in container and purée with immersion blender. Transfer to a squeeze bottle and set aside.

To prepare Candied Jalapeños, place sugar in small pot. Add vinegar and all seasonings. Bring to a simmer and cook 5 minutes, making sure sugar is completely dissolved. Add jalapeño peppers and simmer exactly 4 minutes. Using a slotted spoon, remove peppers to a clean mason jar. Continue to cook the syrup on hard boil for another 6 minutes. Pour syrup over sliced jalapeños and cool to room temperature.

To prepare pizza and toppings, drain marinade from steak and pat dry. Season with salt and pepper on both sides. Heat grill pan on high. When pan is very hot, grill meat until medium rare, approximately 5 minutes per side. Let meat rest for 10 minutes, then thinly slice against the grain. Cut slices into ½-inch pieces.

To roast poblano pepper, place it on an open flame on gas range. Roast pepper on each side until the skin blisters and chars. Once charred all over, remove and place in a paper bag. Allow pepper to cool to room temperature. Remove from bag, then core and scrape out seeds. Scrape off blistered skin. Slice pepper lengthwise into ¼-inch strips.

Stretch dough ball to a 14-inch circle. Put on peel that has been sprinkled with semolina. Using offset spatula, cover dough with Frijoles Negro Sauce, leaving ½-inch around edge. Cover sauce with Menonita cheese, followed by Carne Asada. Next, arrange strips of roasted poblano pepper in a circular pattern. Bake pizza on stone at 500°F for 8 minutes, until crust is golden and cheese is melted. Remove from oven, dollop with Mango Salsa followed by a drizzle of Tangy Avocado Crema. Sprinkle evenly with Queso Fresco and Candied Jalapeños. Slice and serve immediately.

Cal-Mex Category Finalist – 2020 Real California Pizza Contest

Recipe developed by Buffy Wimmer, Jersey Pies, McKinney, Texas

Per Order:

Yield: 1 pizza