Main Dish

Shredded Chicken Tacos

Shredded Chicken Tacos

2 Reviews

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<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

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Ingredients

2 cans

GOYA® Tomato Sauce

2 tsp.

GOYA® White Vinegar

2 tsp.

GOYA® Minced Garlic

3½ tsp.

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

1 tsp.

GOYA® Ground Cumin

2 tsp.

GOYA® Ground Oregano

½ tsp.

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

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

2 tbsp.

GOYA® Extra Virgin Olive Oil

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>

Products in this Recipe

Tomato Sauce

Tomato Sauce
White Vinegar

White Vinegar
Minced Garlic

Minced Garlic
Ground Cumin

Ground Cumin
Ground Oregano
Ground Oregano
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Extra Virgin Olive Oil

Extra Virgin Olive Oil
Corn Tortillas

Corn Tortillas
Hot Sauce

Hot Sauce

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Recipe Tags

Main Dish

Mexico

Chicken

Skillet

All-Ocassion

under 50 minutes

Mexican

All-Year

Tacos

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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

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