Shredded Chicken Tacos

Name: Shredded Chicken Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings GOYA Adobo with Pepper, to taste; 4 teaspoons ancho chili powder; 907 grams bone-in, skin-on chicken breasts; 283 grams pkt. GOYA Corn Tortillas, warmed; 2 teaspoons GOYA White Distilled Vinegar; 2 Tbsps GOYA Extra Virgin Olive Oil; 2 Tbsps coarsely chopped fresh cilantro; 2 teaspoons GOYA Minced Garlic; 1 teaspoon GOYA Ground Cumin; 4 servings GOYA Hot Sauce; 1 lime, cut into wedges; 2 teaspoons GOYA Oregano Leaf; 1 teaspoons sugar; 227 grams can GOYA Tomato Sauce; 59 milliliters finely chopped white onions

The recipe Shredded Chicken Tacos could satisfy your Mexican craving in around 45 minutes. One serving contains 568 calories, 43g of protein, and 27g of fat. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have goyan extra virgin olive oil, goyan oregano leaf, goya distilled vinegar, and a few other ingredients on hand, you can make it. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It works well as a main course. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside.

Ingredients you will need

Chili Powder

Tomato Sauce

Oregano

Vinegar

Garlic

Cumin

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

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 170F when inserted into thickest part of breast), flipping once, about 20 minutes.

Ingredients you will need

Tomato Sauce

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer chicken to cutting board; reserve sauce in pan.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Cutting Board

Frying Pan

Remove and discard bones and skin. Using two forks, shred chicken breast.

Ingredients you will need

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.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Frying Pan

Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas.

Ingredients you will need

Corn Tortilla

Whole Chicken

Equipment you will use

Bowl

Garnish with lettuce, tomatoes, avocados and/or onions, if desired.

Ingredients you will need

Avocado

Tomato

Lettuce

Onion

Sprinkle with hot sauce, if desired.

Ingredients you will need

Hot Sauce

Equipment

Ingredients

Servings:

4servings

GOYA Adobo with Pepper, to taste 4teaspoons

ancho chili powder 907grams

bone-in, skin-on chicken breasts 283grams

pkt. GOYA Corn Tortillas, warmed 2teaspoons

GOYA White Distilled Vinegar 2Tbsps

GOYA Extra Virgin Olive Oil 2Tbsps

coarsely chopped fresh cilantro 2teaspoons

GOYA Minced Garlic 1teaspoon

GOYA Ground Cumin 4servings

GOYA Hot Sauce 1

lime, cut into wedges 2teaspoons

GOYA Oregano Leaf 1teaspoons

sugar 227grams

can GOYA Tomato Sauce 59milliliters

finely chopped white onions

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Jimmy John's Vin De Sandwich Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.