Shredded Chicken Tacos

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 16 ounces tomato sauce (2 - 8 ounce cans goya brand tomato sauce)
• 2 teaspoons distilled vinegar
• 2 teaspoons minced garlic
• 3 1/2 teaspoons dried ancho chile powder
• 1 teaspoon ground cumin
• 2 teaspoons leaf oregano
• 1/2 teaspoon sugar
• 2 tablespoons extra virgin olive oil
• 2 lbs bone-in skin-on chicken breasts
• adobo with pepper, to taste
• 1 (10 ounce) package corn tortillas, warmed
• 1/4 cup onion, finely chopped
• 1 lime, cut into wedges
• 2 tablespoons coarsely chopped fresh cilantro
• hot sauce

Recipe

• 1 in medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. season with adobo; set aside.
• 2 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, until cooked through (thermometer will register 170 degrees f when inserted into thickest part of breast), flipping once, about 20 minutes.
• 3 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.
• 4 4. transfer chicken mixture to serving bowl. spoon into warmed corn tortillas. garnish with lettuce, tomatoes, avocados and/or onions, if desired. sprinkle with hot sauce, if desired.