Main Dish

Shredded Chicken Tacos

Shredded Chicken Tacos

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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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