On home Sundays in the fall, time and time again, Kansas City Chiefs fans have proven that all you need is a grill and great company. It's a tradition that spans since before the mid-1800s.
Some may call it a pastime, but to many in the Kingdom, it's like a religion.
Tailgating is part of the culture for those who fill the seats of Arrowhead Stadium, and each week, the Kansas City Chiefs will highlight an upcoming matchup-themed recipe. So whether you're filling the lots at Arrowhead or catching your Chiefs from the comforts of your own home, you'll have a suggestion to make your Sunday's a little bit better.
If you missed our Week 16 tailgate item, you can find it here!
San Diego is home to the US Navy's Third Fleet, the world renowned San Diego Zoo and, of course, Qualcomm Stadium, the home of the San Diego Chargers.
In addition to hosting the Chargers, the stadium is the site of two college bowl games each year (the Holiday Bowl and Poinsettia Bowl) and has been the site of three Super Bowls (Super Bowl XXII in 1988, Super Bowl XXXII in 1998 and Super Bowl XXXVII in 2003).
The people of San Diego love their Chargers and are very talented tailgaters.
The parking lots on game day have nearly everything, including brats, burgers, chicken, steaks and seafood. The most popular tailgating dish by far, however, is tacos. Fish tacos, street tacos, beef tacos and other kinds of the Mexican dish rule the tailgate parties.
This week's Chiefs Eats features "Tri-Tip Steak Street Tacos over a bed of Mexican Rice," presented by Hy-Vee.
What you'll need:
1 LB tri-tip steak from Hy-Vee cut into thin strips (The butchers will hand cut the steak for you)
2 TB olive oil
1 package of Hy-Vee Taco seasoning mix
1 medium red onion, peeled and finely cut into julienned strips
1 cup of Sauvignon Blanc wine (the wine really adds a boost to the flavor of the meat without over powering it)
Hy-Vee Select corn and black bean salsa (as desired)
Pickled jalapeno slices (as desired)
Fresh cilantro, washed, dried and minced
1 LB tomatoes, seeded and finely diced
Lettuce, iceberg, chopped
Mission brand street taco flour tortillas
8 oz. blend of shredded cheddar and Monterey Jack cheese
Old El Paso instant Mexican rice (this rice cooks in the microwave in 60 seconds in its own pouch)
Let's get started:
Have your Hy-Vee butcher pick out some great tri-tip steaks from the meat case and they will cut them to your specifications. I cut the tri-tip into very thin slices that will not take long to sauté.
Over medium-high heat in a sauté pan, get the pan hot, add the olive oil and then the beef. When the beef is brown, add your julienned red onions and cook until tender. Then I add the wine and taco seasoning. Let the wine evaporate and we are then ready to build the street tacos.
I love throwing the flour tortillas on a grill for about 5 seconds per side. That gives them a great look and bumps up the flavor. Lightly fold them when they come off the grill to help them keep their shape. I really enjoy using these small tortillas for a variety of different street taco ideas. They are also fantastic to use for your child's build- your-own-taco parties.
Start by adding the lettuce, the cooked beef, add your cheeses and then a few diced tomatoes. Then, I let my guests add their own condiments that we have gotten together such as the cilantro, jalapenos and the corn and black bean salsa - as much or as little as they want.
Preparing the Mexican rice is very simple. Using the directions on the package, make a small cut in the top of the bag to allow steam to escape, cook in the microwave for one minute and push the button to cook. If you are taking this out to the stadium, it will actually stay warm for 30-40 minutes and can easily be reheated during your tailgate party. The rice makes a great base for your street tacos. If any of the ingredients fall out of the taco it simply makes the rice even better.
This tailgate menu is easy to prepare, easy to clean up and will give you plenty of time to enjoy the game.
Recipe by Chef Mark Webster CEC,CCE,AAC,HGT - Retail Chef at Hy-Vee Lee's Summit West