Shredded Chicken Tacos

By carvalhohm

Ingredients

• 2 cans (8 oz. each) Tomato Sauce
• 2 tsp. White Vinegar
• 2 tsp. Minced Garlic
• 3 1/2 tsp. ancho chili powder
• 1 tsp. Ground Cumin
• 2 tsp. Ground Oregano
• 1/2 tsp. sugar
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 2 tbsp. Extra Virgin Olive Oil
• 2 lbs. bone-in, skin-on chicken breasts
• 12 Corn Tortillas, heated according to package instructions
• Chopped Avocados (optional)
• Coarsely chopped fresh cilantro (optional)
• Shredded lettuce (optional)
• Lime wedges (optional)
• Finely chopped white onions (optional)
• Chopped tomatoes (optional)
• Hot Sauce (optional)

Details

Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

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, flipping once, until chicken is cooked through (thermometer will register 165°F when inserted into thickest part of breast), 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.

To serve, spoon shredded chicken onto tortillas. Garnish with desired toppings.