Capapas!

One of the most amazing things about the Greatest Night of Eating Ever is that you could take almost any of the 15 different things we ate that night and have it be a pretty satisfying meal.  That’s right. In one night we had over a dozen satisfying meals.  It’s wrong, I know.

Me and the boys have done this a couple of times since we’ve gotten together over the past few weeks to watch the Lakers battle their way to yet another NBA Championship.  (A quick aside.  This isn’t a sports blog, but I’ve gotta say, having the icon of the Lakers hated rivals present Kobe with the Finals MVP trophy is complete chicken bleep.  Kobe finally got something right and blew Bill Russell off.  Kobe’s best move this year.  OK, thanks.  I’m done.)  On top of the fun of watching the games and screaming at the TV, the food has been great.

One night we had tripe tacos -- which really are not my cup of tea -- but Miza told me he bought the tripe precooked at Cardenas Market in El Centro and then sautéed it at home with some onions and peppers.  The tripe got a little crispy and was a little chewy -- some salsa and lemon and those tripe tacos were stupendous!

Most recently Miza recreated the Greatest Stuffed Potato Ever, which is simplicity itself and is one of the funner baked potatoes to bring together.  He starts by grilling up some carne asada and it only gets better.

By the way, apparently these are called "capapas", which I hate (but I've also heard it simply called Papa con Carne).  Capapas sounds like kids' slang for bowel movements.  "Where's the bathrooooom?!  I have to capapas!"  I would tweak it just a bit and call them "carnapas".  That sounds like a party, doesn't it?

While ma boy has an excellent propane grill to work with, more and more often he’s been grilling on that little charcoal grill which he puts in the nice outdoor fireplace the Soulman got him.  You can’t argue with results, the carne was perfect.  If you’re wondering what cut that is, it’s Lomo con Diesmillo, which is fast becoming my favorite cut for carne asada.  You don’t have to do anything to it.  Sprinkle some kosher salt and grill for a couple minutes on each side.  That’s it.  It’s a cut that has plenty of tender fat which melts into the meat and makes it very tasty and juicy.  It’s not a healthy bite by any means.

After letting the meat rest Miza dices it up while he bakes the potatoes (I’d pass along his cook times but the bastard has a convection oven) and then preps the other ingredients: chops the green onions (green parts only) and shreds some mozzarella cheese (a new wrinkle Miza added that took the whole thing to another level).  Once the potatoes are done you cut them in half and scoop out all the flesh into a bowl, then add in the cheese, chopped meat and onions and season to taste.  Spoon the mix back into the potato skins and put them back in the oven for a few minutes so the cheese gets nice and melted.  If you want to serve them up Mexicali style, then go nuts with Mexican sour cream and top it with more green onions.  And enjoy!

 

Sorry.  I couldn’t get the camera to focus.  The potatoes were so delicious the camera kept getting woozy I guess.

Comments

[Humbert]

The capapas were really good. I think the Mexican Sour Cream put it over the top. Very Nice!!!

[Soulman]

That was some great food. I loved it when one of the kids left a half eaten carnepapa and Rigo scowls at me and says "You didn't finish it?" I thought he was gonna punch me.
I calmly explained that one of the children got full and couldn't finish it, then he promptly devoured it. Good stuff.

[Humbert]

That was you calmly explaining? I thought you were ready to throw down when I thought it was you not having the "carpapas" to finish your carpapa. And that looks a lot like arrachera and not lomo to me.

[Rodrigo]

I was sure I asked Miza and he told me it was lomo. As far as I can tell arrachera is a cut that has a little fat throughout, so the meat looks almost marbleized. Lomo con diesmillo seems to have a layer of fat around part of the perimeter of the cut. But you might be right. If only Miza loved us more than he hates the IVP then he could read this and clear it up.

[soulman]

Miza works for the IID, lomo con diezmillo is for poor folks. ahahahahahaha, jos keeeeding

[Sham Rock]

This was a great post, although it arrived a little late (as per usual). You three (or are there more than that?) are interesting guys and your respective writing styles are highly readable. My only question: How much do you guys weigh?

[soulman]

There are 5 of us, Humbert, Miza, Soul and Rigo(he counts for 2).

[Humbert]

Thank you sham rock, I've always fancied myself as interesting. LOL. I weigh 95 lbs btw.

[Rodrigo]

Thanks, Sham Rock. Miza (contributes to the fun but not the blogs), Humbert and Soul hit the gym regularly. Through a good chunk of the year Humbert and Miza seem to go twice a day, which I think is madness.

I get fit once a decade. Peaked in the Second Grade at age 8. Reached a new peak at 19. And so I guess I'm due!

Oh, I forgot to add that the only time we really eat like animals is whenever we go out for a trip. But I think we eat most when we go out for sushi. You end up ordering what you want to taste -- not what you want to eat -- because you will be sharing everything. Ordering unsharable dishes, like udon soup or something, is highly frowned upon. It's a sight to see.

[Coach Factory Online]

spingere i consumatori del Lazio ad andare ad acquistare nelle Regioni limitrofe