Tacos Recipe

Name: Christopher’s at Wrigley Mansions Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 450 grams Westholme Wagyu beef, thinly sliced ribeye; 8 count Small corn tortillas; 2 tablespoons Olive oil; 1 teaspoon Kosher salt; 0.5 teaspoon Freshly ground black pepper; 2 count Fresno peppers, roasted, peeled and seeded; 120 ml Mexican crema; 1 clove Garlic, minced; 2 tablespoons Fresh cilantro, chopped; 1 tablespoon Lime juice; 6 count Radishes, thinly sliced; 4 count Lime wedges

Inspired by Christopher’s at Wrigley Mansion

Time35m

Serves4

Westholme Wagyu, Roasted Fresno Crema, Radish

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RED CARD NORTH AMERICA & CARIBBEAN

reposado tequila, house hibiscus & tamarind shrub, lime, agave, mint lime soda, tajín rim

herbal · tangy · sweet

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Ingredients

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PETITS PLATES

15 7/8 oz (450 grams) Westholme Wagyu beef, thinly sliced ribeye

8 count Small corn tortillas

2 tablespoons olive oil

1 teaspoon Kosher salt

1/2 teaspoon Freshly ground black pepper

2 count Fresno peppers, roasted, peeled and seeded

1/2 cup (120 ml) Mexican crema

1 clove Garlic, minced

2 tablespoons Fresh cilantro, chopped

1 tablespoon ReaLime juice

6 count Radishes, thinly sliced

4 count Lime wedges

Method

PETITS PLATES

Roast Fresno peppers

Preheat the broiler or light a small flame. Place Fresno peppers on a rack or skillet and roast, rotating, until skin is blistered and charred on all sides. Transfer to a bowl, cover to steam for 5-10 minutes, then peel off charred skin, remove seeds and stems, and finely chop.

Roasted Fresno crema

In a blender or small processor, combine the roasted Fresno peppers, Mexican crema, minced garlic, lime juice, cilantro, and a pinch of salt. Blend until smooth and glossy. Taste and adjust salt if needed. Chill slightly if time allows.

Season Wagyu

Pat Wagyu slices dry with paper towels. Lightly season with kosher salt and freshly ground black pepper.

Warm tortillas

Warm the corn tortillas in a dry skillet over medium heat for about 20-30 seconds per side until pliable. Keep covered with a clean towel to stay warm.

Sear Wagyu

In a hot skillet, add olive oil. Sear Wagyu slices quickly until browned on the edges and still very rare to medium-rare in the center, about 1 minute total for thin slices. Remove from heat and let rest briefly.

Assemble tacos

On each tortilla, spread a thin layer of the roasted Fresno crema. Top with a few Wagyu slices, a few radish slices, and a scatter of cilantro. Finish with a squeeze of lime from the wedges. If desired, sprinkle a small pinch of salt over the top.

Serve

Arrange on a platter with extra crema on the side and additional radish slices for garnish. Serve immediately while Wagyu is still warm.