shredded chicken tacos
(1 rating)
For the Garnish: 1/4 cup finely chopped white onion 1 lime, cut into wedges 2 tablespoons coarsely chopped fresh cilantro Goya Hot Sauce
(1 rating)
prep time
10 Min
cook time
40 Min
Ingredients For shredded chicken tacos
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2 cangoya tomato sauce 8 ounce
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2 tspgoya white distilled vinegar
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2 tspgoya minced garlic
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3 1/2 tspancho chile powder
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1 tspgoya ground cumin
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2 tspgoya oregano leaf
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1/2 tspsugar
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2 Tbspgoya extra virgin olive oil
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2 lbbone-in, skin-on chicken breasts
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goya adobo with pepper, to taste
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1 pkg10 ounce goya corn tortillas, warmed
How To Make shredded chicken tacos
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1In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
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2Heat 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.
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3Transfer 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.
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4Transfer 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.
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