Nowadays most everybody is familiar with chicken tacos. These here beauties are essentially the same, except that the chicken has been replaced with the much more succulent and tasty Capon (rooster meat).
Total Time
25min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
2
Capon Breasts
or Chicken Breast
•
4
Tbsp
Salt
•
4
Tbsp
Granulated Sugar
•
6
cups
Water
•
to taste
Cayenne Pepper
•
1
Tbsp
Corn Oil
•
to taste
Lettuce
, finely sliced
•
to taste
Lemons
or Lime
•
to taste
Refried Beans
•
to taste
Guacamole
•
to taste
Flour Tortillas
, toasted
•
to taste
Jalapeño Peppers
, chopped
•
to taste
Sour Cream
(optional)
Cooking Instructions
1.
Cut Capon Breasts (2) into medallions.
2.
Mix together the Water (6 cups) mixed with Salt (4 Tbsp) and Granulated Sugar (4 Tbsp). Brine the pieces of meat overnight in the fridge.
3.
Heat up Corn Oil (1 Tbsp) in a medium frying pan. Season medallions with Cayenne Pepper (to taste) and sauté until cooked through.
4.
Cut into chunks.
5.
Top each Flour Tortillas (to taste) with 2 Tbsp of Refried Beans (to taste).
6.
Top the refried beans with 1/2 cup Lettuce (to taste) and a squeeze of Lemons (to taste).
7.
Add with 1/2 cup of the capon, 2 Tbsp of Guacamole (to taste), 1 tsp Jalapeño Peppers (to taste) and 1 Tbsp of Sour Cream (to taste).
Author's Notes
For best results, brine the chicken overnight.
Depending on where you live and how specialized your local supermarket is, you may be able to find a capon in the poultry section. If you can't find capon, these tacos will also be delicious with regular chicken breast.
Nutrition Per Serving
CALORIES
612
FAT
7.0 g
PROTEIN
110.4 g
CARBS
25.0 g
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