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shredded chicken tacos

(1 rating)
Recipe by
Chelsea Mariotti
Lancaster, CA

For the Garnish: 1/4 cup finely chopped white onion 1 lime, cut into wedges 2 tablespoons coarsely chopped fresh cilantro Goya Hot Sauce

(1 rating)
prep time 10 Min
cook time 40 Min

Ingredients For shredded chicken tacos

  • 2 can
    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
  • 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

How To Make shredded chicken tacos

  • 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.

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