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Goya Shredded Chicken Tacos
Goya Shredded Chicken Tacos
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Chicken breasts simmered in flavorful tomato sauce with aromatic seasonings, enhanced by bones and skin for extra taste.
Ingredients:
  • 2 (8 ounce) cans Goya Tomato Sauce
  • 2 teaspoons Goya White Distilled Vinegar
  • 2 teaspoons Goya Minced Garlic
  • 3.5 teaspoons ancho chile powder
  • 1 teaspoon Goya Ground Cumin
  • 2 teaspoons Goya Oregano Leaf
  • 0.5 teaspoon sugar
  • 2 tablespoons Goya Extra Virgin Olive Oil
  • 2 pounds bone-in, skin-on chicken breasts
  • 1 pinch Goya Adobo with Pepper, to taste
  • 1 (10 ounce) package Goya Corn Tortillas, warmed
  • 0.25 cup finely chopped white onion
  • 1 lime, cut into wedges
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 dash Goya Hot Sauce
Instructions:
  • Combine tomato sauce, vinegar, garlic, chili powder, cumin, oregano, sugar, and Adobo in a medium bowl. Set aside.
  • In a large skillet over medium-high heat, heat oil. Season chicken with Adobo. Cook chicken until light golden brown on both sides, turning once, for about 5 minutes. Add reserved tomato sauce mixture to the pan and bring to a boil (watch out for splattering). Reduce heat to medium-low, cover, and simmer until fully cooked (internal temperature of 170 degrees F), flipping once, for about 20 minutes.
  • Place the chicken on a cutting board and keep the sauce in the pan. Discard the bones and skin. Shred the chicken with two forks. Add the shredded chicken back to the skillet with the sauce, mix well, and cook for an additional 10 minutes until the sauce thickens and caramelizes with the chicken.
  • Serve the chicken mixture in a serving bowl, then fill warmed corn tortillas with it. Top with lettuce, tomatoes, avocados, and/or onions for extra flavor. Add a sprinkle of hot sauce for those who enjoy a kick.

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