Shredded Chicken Tacos

Chelsea Mariotti

By
@xPrettyPistolx

For the Garnish:

1/4 cup finely chopped white onion

1 lime, cut into wedges

2 tablespoons coarsely chopped fresh cilantro

Goya Hot Sauce


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Comments:

Prep:

10 Min

Cook:

40 Min

Ingredients

2 can(s)
goya tomato sauce 8 ounce
2 tsp
goya white distilled vinegar
2 tsp
goya minced garlic
3 1/2 tsp
ancho chile powder
1 tsp
goya ground cumin
2 tsp
goya oregano leaf
1/2 tsp
sugar
2 Tbsp
goya extra virgin olive oil
2 lb
bone-in, skin-on chicken breasts
goya adobo with pepper, to taste
1 pkg
10 ounce goya corn tortillas, warmed

Directions Step-By-Step

1
In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
2
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.
3
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.
4
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.