Capon Chicken Tacos

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Capon Breasts

or Chicken Breast

1/4 cup

Salt

1/4 cup

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

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Step 1

Cut Capon Breasts (2) into medallions.

Step 2

Mix together the Water (6 cups) mixed with Salt (1/4 cup) and Granulated Sugar (1/4 cup) . Brine the pieces of meat overnight in the fridge.

Step 3

Heat up Corn Oil (1 Tbsp) in a medium frying pan. Season medallions with Cayenne Pepper (to taste) and sauté until cooked through.

Step 4

Cut into chunks.

Step 5

Top each Flour Tortillas (to taste) with 2 Tbsp of Refried Beans (to taste) .

Step 6

Top the refried beans with 1/2 cup Lettuce (to taste) and a squeeze of Lemons (to taste) .

Step 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) .