Caca del Pollos
Caca del Pollos-Chicken Shit
I've been working on this Italian & Tex/Mex fusion for the past 25 years. Depeding on what spices you have on hand and what you're in the mood for this recipe changes from spicy to savory. This is a just a base recipe and a base idea for how to serve this chicken.
This chicken goes well over rice or noodles as well as being served on a tortilla like a taco, fajita or burrito. 25+ years ago a friend of mine's wife was 1/2 Italian and 1/2 Mexican and it got me thinking of how similar a lot of Hispanic and Italian peasant foods are similar but with only old world or new world ingredients.
I say 'peasant food' as a praise instead of an insult. If you can make something super tasty on the cheap go for it. "Times are tough and money's hard gimme a fucking supermarket gift card." Pork, beef, venison, or other meat can be used in place of chicken. Those mother cluckers are getting expensive in 2025; the time of writing this.
Directions
- 5lb - 10lb Boneless skinless chicken-white or dark-fresh or frozen
- Italian Dressing
- Refried Beans
- Tortillas
- Herbs, spices, and peppers that you have on hand.
- Italian Seasoning in a jar
- Garlic Powder
- Black Peppercorn/fresh ground
- Chili Powder
- Dried Minced Onions
- Adoba
- Experiment with a pinch of dill and other herbs and spices.
- Blend the flavors more towards Italian or Tex/Mex
- "Mexican" or "Taco" blended shredded cheese. Mozzarella also works well.
- Onion, Bell Peppers. Optional but suggested.
- Pickled Jalapenos. Optional but suggested.
- 1 gallon zip lock kind of freezer bags. They are a bit more expensive but are thicker and more durable.
If you're mother clucker parts are frozen try thawing them in the oven or microwave to keep it away from the critters. I know my evil minions "The Meow Mother Fuckers" will try to high jack thawing meat. I have a Dread Cat that can drag a 20lb turkey without a second thought.
You're letting them thaw slowly but keeping greedy little kitties or floofers with no way to the goods, ya dig?
Cut the chicken or other meat into roughly thumb sized chunks. Lay off to the side; on foil, plate, or parchment paper.
Grind the pepper over the meat, sprinkle on the rest of the 'secret' herbs and spices. Massage your meat like the dirty little perv you are *pervy smile and eye contact*.
Don't be afraid to use what you have on hand and what you think will be a good mix. You can always go more Italian oriented one time and more Tex/Mex the time after. What I'm presenting here is a base idea around a few common things and what's in my spice rack. Experiment the way you want to. Add a pinch of dill, throw in some chopped garlic, or the suggested onion or bell peppers towards the end of when you're cooking it.
Put meat in the zip lock bag, pour in enough Italian salad dressing so that all the meat gets a nice thick coating. Give that a nice squashing mix in the bag. Place in the fridge
You can cook it now but the longer it soaks the better it gets.
Warm up your tortillas in a cast iron skillet if you are using store bought.
Warm up and season a portion of refried beans.
Put a hand full of chicken in the warm cast iron skillet along with a shot glass or two of water, let it cook on a medium high heat.
This is the best time to add some more black pepper or other seasonings.
If this is your second or more time making the chicken from the same batch you can fine tune the flavor dial in there.
Stir frequently enough so that you don't burn stuff.
When the chicken looks like it only has a little time left throw in your sliced onion and peppers.
When you see the veggies all nice and cooked remove from heat and prepare the tortillas.
You can serve them up like a burrito or taco. Spread in some refried beans to coat the bottom, put in some of the cheese, cover with the chicken. Roll if you're going the burrito route, or fold over for tacos
