Carne Seca Blanca Recipe
el charro carne seca, mozzarella & cotija, grilled poblano, onion, & mushroom
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Ingredients
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dough & oil
crema (white base)
toppings
Method
dough & oven prep
- 1
Preheat and prepare dough
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats. Lightly brush both sides of each dough round or flatbread with 1 tablespoon of olive oil and season the top side lightly with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the black pepper. Set the rounds on a sheet pan or a lightly floured board while you prepare toppings.
make the crema
- 2
Mix crema
In a small bowl, grate or finely mince the garlic clove. Whisk together the Mexican crema (or sour cream), grated garlic, 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust salt or lime. This will be the white base for the pizzetas.
grill poblanos & onion
- 3
Char the poblano peppers and onion
Heat a cast-iron skillet over high heat or prepare a hot gas flame/grill. Drizzle 1 tablespoon olive oil in the skillet or brush on the peppers and onion rings. Place the poblano peppers and onion rings on the hot surface and char until the skins are blackened and blistered on all sides (8–10 minutes for poblanos, turning often; 6–8 minutes for onion rings). For an even char you can finish peppers directly over an open flame briefly. Transfer poblanos to a bowl and cover with plastic wrap or a lid for 5 minutes to steam (this loosens the skin). Keep the onion rings aside on a plate.
- 4
Peel and slice poblanos
When poblanos are cool enough to handle, peel off the loose charred skin, split open, remove seeds and membranes, and slice into 1/2-inch strips. If desired, slice one of the onion rings into half-moons for topping; set everything aside.
sauté mushrooms
- 5
Cook the mushrooms
In a medium skillet over medium-high heat, add 1 tablespoon olive oil. Add the sliced mushrooms in a single layer (do not overcrowd), sprinkle with a pinch of salt, and cook undisturbed 3–4 minutes until golden. Stir and continue cooking 2–3 minutes until liquid has evaporated and edges are browned. Season with a pinch of black pepper and remove from heat.
prepare carne seca
- 6
Warm and crisp carne seca
Heat a small skillet over medium heat with the remaining 1 tablespoon olive oil. Add the shredded carne seca and spread into an even layer. Cook, stirring occasionally, 4–6 minutes until heated through and some edges become slightly crisped. If the carne seca seems dry, add a splash (1–2 teaspoons) of water or broth to loosen and help it warm evenly. Taste and season with a small pinch of salt if needed.
assemble & bake
- 7
Assemble pizzetas
Place the prepared dough rounds on a rimmed baking sheet or preheated pizza stone. Spread about 2 tablespoons of the crema evenly over each dough round, leaving a 1/2-inch border. Sprinkle about 3/8 cup (roughly) shredded mozzarella over each (divide 1.5 cups across 4 rounds). Evenly distribute the warmed carne seca (about 1/2 cup per pizzeta), then add sautéed mushrooms, grilled poblano strips, and onion slices in an even layer.
- 8
Bake
Bake in the preheated 475°F (245°C) oven for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is melted and bubbling. If using a sheet pan and the bottoms need extra browning, finish 1–2 minutes under the broiler — watch closely to prevent burning.
finish & serve
- 9
Garnish and serve
Remove pizzetas from the oven. Immediately sprinkle about 2 tablespoons crumbled cotija across the four pizzetas (divide 1/2 cup total), a light pinch of red pepper flakes if using, and scatter chopped cilantro (about 1/4 cup total). Cut each pizzeta into 2–3 pieces. Serve with lime wedges for squeezing over the top.
