Shredded Chicken Tacos
Ingredients
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
2 lbs.
bone-in, skin-on chicken breasts
12
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)
About
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.
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
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.