Cut Capon Breast (2) into medallions.
Mix together the Water (6 cup) mixed with Salt (1/4 cup) and Granulated Sugar (1/4 cup). Brine the pieces of meat overnight in the fridge.
Heat up Corn Oil (1 tablespoon) in a medium frying pan. Season medallions with Cayenne Pepper (to taste) and sauté until cooked through.
Top each Flour Tortilla (to taste) with 2 Tbsp of Refried Beans (to taste).
Top the refried beans with 1/2 cup Lettuce (to taste) and a squeeze of Lemon (to taste).
Add with 1/2 cup of the capon, 2 Tbsp of Guacamole (to taste), 1 tsp Jalapeño Pepper (to taste) and 1 Tbsp of Sour Cream (to taste).