Goya Shredded Chicken Tacos
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.
- 2 cans GOYA® Tomato Sauce (8 oz each)
- 2 tsp. GOYA® White Vinegar
- 2 tsp. GOYA® Minced Garlic
- 3 1/2 tsp. ancho chili powder
- 1 tsp. GOYA® Ground Cumin
- 2 tsp. GOYA® Ground Oregano
- 1/2 tsp. sugar
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 2 tbsp. GOYA EXTRA VIRGIN OLIVE OIL
- 2 lbs. bone-in, skin-on chicken breasts
- 12 GOYA® Corn Tortillas, heated according to package instructions
- In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
- 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.
- 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.
- To serve, spoon shredded chicken onto tortillas. Garnish with desired toppings.
This recipe is courtesy of Goya Foods.
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