1/2 cup canned Ortega brand chiles, cut into 1/4-inch strips, well drained
1 tablespoon chopped fresh cilantro
To make Carne Asada marinade: Combine all ingredients in a mixing bowl and set
aside in the refrigerator for use with Carne Asada.
To make the Salsa: Dice tomatoes into 1/2 cubes. Combine salsa ingredients and
set aside in the refrigerator for 30 minutes. Place the salsa in a strainer to remove
excess water. Set aside in the refrigerator.
To make the pesto: Blend all the ingredients in a food processor for about 2
minutes until smooth. Set aside in the refrigerator.
To make the Carne Asada: Prepare a hot grill. Combine Carne Asada marinade with
the raw beef and keep under refrigeration for one hour.
Grill the beef for 4 to 4 minutes per side. When done. remove from grill and
chill thoroughly. Slice beef into 1/4 inch thick strips. Set aside in the refrigerator.
To make the pizza: Place the pizza stone in the center of the oven and preheat
to 500 degrees F, for one hour before cooking the pizzas.
Use a large spoon to spread 1 tablespoon of cilantro pesto evenly over the surface
of the prepared dough within the rim.
Cover the sauced area with half the Jack cheese. Distribute half of the onions
over the cheese. Distribute half of the sliced Carne Asada beef followed by half
of the chiles.
Transfer the pizza to the oven. Bake until the crust is crisp and golden and
the cheese in the center is bubbly, 9 to 10 minutes.
When cooked through, carefully remove the pizza from the oven. Sprinkle 1 tablespoon
chopped cilantro over the hot, cheesy surface. Slice and serve.