shredded chicken tacos

Ingredients

• Servings: 4
• 2 (8 ounce) cans goya tomato sauce
• 2 teaspoons goya white distilled vinegar
• 2 teaspoons goya minced garlic
• 3 1/2 teaspoons ancho chile powder
• 1 teaspoon goya ground cumin
• 2 teaspoons goya oregano leaf
• 1/2 teaspoon sugar
• 2 tablespoons goya extra virgin olive oil
• 2 pounds bone-in, skin-on chicken breasts
• goya adobo with pepper, to taste
• 1 (10 ounce) package goya corn tortillas, warmed
• for the garnish:
• 1/4 cup finely chopped white onion
• 1 lime, cut into wedges
• 2 tablespoons coarsely chopped fresh cilantro
• goya hot sauce

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• in medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. season with adobo; set aside.
• heat oil in large skillet over medium-high heat. season chicken with adobo. cook chicken, turning once, until light golden brown on both sides, about 5 minutes. add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). lower heat to medium low. simmer, covered, until cooked through (thermometer will register 170 degrees f when inserted into thickest part of breast), flipping once, about 20 minutes.
• transfer chicken to cutting board; reserve sauce in pan. remove and discard bones and skin. using two forks, shred chicken breast. transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
• transfer chicken mixture to serving bowl. spoon into warmed corn tortillas. garnish with lettuce, tomatoes, avocados and/or onions, if desired. sprinkle with hot sauce, if desired.