Shredded Chicken Tacos

Name: Shredded Chicken Tacos
Prep time: 10M
Total time: 50M
Yield: 4 Servings
Cuisine: Mexican
Ingredients: 2 cans GOYA® Tomato Sauce; 2 tsp. GOYA® White Vinegar; 2 tsp. GOYA® Minced Garlic; 3½ tsp. ancho chili powder; 1 tsp. GOYA® Ground Cumin; 2 tsp. GOYA® Ground Oregano; ½ tsp. sugar; GOYA® Adobo All-Purpose Seasoning with Pepper, to taste; 2 tbsp. GOYA® Extra Virgin Olive Oil; 2 lbs. bone-in, skin-on chicken breasts; 12 GOYA® 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

4 Reviews

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<h2 class="subheader">Tinga de Pollo Recipe</h2> For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as Tinga de Pollo in Mexico – especially the Puebla region – is made by slowly cooking chicken breasts in a seasoned tomato-and-chile-sauce to make them super tender and extra tasty. Wrap the chicken tinga filling in warm corn tortillas and sprinkle on your favorite toppings for an easy, fun taco night.

Total Time

50m

Prep Time:10m

Yields:4 Servings

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Ingredients

2 cans

GOYA® Tomato Sauce

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2 tsp.

GOYA® White Vinegar

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2 tsp.

GOYA® Minced Garlic

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3½ tsp.

ancho chili powder

1 tsp.

GOYA® Ground Cumin

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2 tsp.

GOYA® Ground Oregano

½ tsp.

sugar

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Buy at Shop.goya.com

Find in-store

2 tbsp.

GOYA® Extra Virgin Olive Oil

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2 lbs.

bone-in, skin-on chicken breasts

GOYA® Corn Tortillas, heated according to package instructions

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For the Garnish

Chopped Avocados (optional)

Coarsely chopped fresh cilantro (optional)

Shredded lettuce (optional)

Lime wedges (optional)

Finely chopped white onions (optional)

Chopped tomatoes (optional)

GOYA® Hot Sauce, (optional)

Buy at Shop.goya.com

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Directions

Kitchen View

Step 1

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

Step 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, flipping once, until chicken is cooked through (thermometer will register 165°F when inserted into thickest part of breast), about 20 minutes.

Step 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.

Step 4

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

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Recipe Tags

Shredded Chicken Tacos

Prep Time: 10m

Total time: 50m

Yields: 4 Servings

Ingredients

2 cans

GOYA® Tomato Sauce

2 tsp.

GOYA® White Vinegar

2 tsp.

GOYA® Minced Garlic

3½ tsp.

ancho chili powder

1 tsp.

GOYA® Ground Cumin

2 tsp.

GOYA® Ground Oregano

½ tsp.

sugar

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

2 tbsp.

GOYA® Extra Virgin Olive Oil

2 lbs.

bone-in, skin-on chicken breasts

GOYA® Corn Tortillas, heated according to package instructions

For the Garnish

Chopped Avocados (optional)

Coarsely chopped fresh cilantro (optional)

Shredded lettuce (optional)

Lime wedges (optional)

Finely chopped white onions (optional)

Chopped tomatoes (optional)

GOYA® Hot Sauce, (optional)

Directions

Step 1

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

Step 2

Step 3

Step 4

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

Return

Kitchen View

Shredded Chicken Tacos

Prep Time: 10m

Total time: 50m

Yields: 4 Servings

Ingredients

2 cans

GOYA® Tomato Sauce

2 tsp.

GOYA® White Vinegar

2 tsp.

GOYA® Minced Garlic

3½ tsp.

ancho chili powder

1 tsp.

GOYA® Ground Cumin

2 tsp.

GOYA® Ground Oregano

½ tsp.

sugar

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

2 tbsp.

GOYA® Extra Virgin Olive Oil

2 lbs.

bone-in, skin-on chicken breasts

GOYA® Corn Tortillas, heated according to package instructions

For the Garnish

Chopped Avocados (optional)

Coarsely chopped fresh cilantro (optional)

Shredded lettuce (optional)

Lime wedges (optional)

Finely chopped white onions (optional)

Chopped tomatoes (optional)

GOYA® Hot Sauce, (optional)

Directions

Step 1

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

Step 2

Step 3

Step 4

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

Reviews

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4.8

4 Reviews

7 years ago

Mark Kuhnle

Delicious! These are the best tacos, ever!

7 years ago

Ms. Marsha

SUPER FAST AND EASY...I purchased a rotisserie cooked chicken and shredded it. Placed all ingredients in a small to medium crock pot and kept it heated on low until ready to serve. Easy for gatherings and keeps everything warm and ready for everyone to make and add their own favorite toppings. Was yummy

8 years ago

Lisa Taylor

DELICIOSO! This is now the only chicken taco recipe in my repertoire. Perfect for making Taco Tuesdays as Mexican-style or America-style as you like.

9 years ago

Bernadette Glasco

Shredded Chicken Tacos

Ingredients

Directions

Products in this Recipe

Tomato Sauce

White Vinegar

Minced Garlic

Ground Cumin

Ground Oregano

Adobo All-Purpose Seasoning with Pepper

Extra Virgin Olive Oil

Corn Tortillas

Hot Sauce

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GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Celebrating 90 years of GOYA

Join La Cocina Goya®

Recipe Tags

Shredded Chicken Tacos

Ingredients

Directions

Shredded Chicken Tacos

Ingredients

Directions

Reviews

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