- 10 mins
- 50 mins
Ingredients
- 2 2 2 cans (8 oz. each) Tomato Sauce
- 2 2 2 tsp. White Vinegar
- 2 2 2 tsp. Minced Garlic
- 3 1/2 3 1/2 1/2 tsp. ancho chili powder
- 1 1 1 tsp. Ground Cumin
- 2 2 2 tsp. Ground Oregano
- 1/2 1/2 1/2 tsp. sugar
- to Adobo All-Purpose Seasoning with Pepper, to taste
- 2 2 2 tbsp. Extra Virgin Olive Oil
- 2 2 2 lbs. bone-in, skin-on chicken breasts
- 12 12 to 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)
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.