Shredded Chicken Tacos

2 Reviews

Jump to recipe

<h2 class="subheader"><em>Tinga de Pollo</em> Recipe</h2> <p>For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as <em>Tinga de Pollo</em> 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 <em>tinga</em> filling in warm corn tortillas and sprinkle on your favorite toppings for an easy, fun taco night.</p>

Total Time

50m

Prep Time:10m

Yields:4 Servings

Save

Share

Print

Ingredients

3½ tsp.

<p><span>ancho chili powder</span></p>

½ tsp.

<p><span>sugar</span></p>

2 lbs.

<p><span>bone-in, skin-on chicken breasts</span></p>

12

GOYA® Corn Tortillas, heated according to package instructions

For the Garnish

<p><span>Chopped Avocados (optional)</span></p>

<p><span>Coarsely chopped fresh cilantro (optional)</span></p>

<p><span>Shredded lettuce (optional)</span></p>

<p><span>Lime wedges (optional)</span></p>

<p><span>Finely chopped white onions (optional)</span></p>

<p><span>Chopped tomatoes (optional)</span></p>

GOYA® Hot Sauce (optional)

Directions

Kitchen View

Step 1

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

Step 2

<p>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.</p>

Step 3

<p>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.</p>

Step 4

<p>To serve, spoon shredded chicken onto tortillas. Garnish with desired toppings.</p>

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

banner_image.png

Plan Your Summer Outdoor Menu

Get ready for sunny days and backyard celebrations by planning your summer grilling menu in advance.

Learn More
banner_image.png

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Reviews

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

4.5
2 Reviews
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

Bernadette Glasco

This site is registered on Toolset.com as a development site.
Click Here