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Shredded Chicken Tacos

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Ingredients

Adjust Servings:
16 ounces tomato sauce (2 - 8 ounce cans goya brand tomato sauce)
2 teaspoons white 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 white onion, finely chopped
1 lime, cut into wedges
2 tablespoons coarsely chopped fresh cilantro

Nutritional information

657
Calories
274 g
Calories From Fat
30.5 g
Total Fat
7.4 g
Saturated Fat
145.3 mg
Cholesterol
815.1 mg
Sodium
43.6 g
Carbs
8.1 g
Dietary Fiber
7 g
Sugars
53.7 g
Protein
303g
Serving Size

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Shredded Chicken Tacos

Features:
    Cuisine:

    Wow! This recipe is absolutely amazing, was delicious, and authentic! Thank you!

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Shredded Chicken Tacos, A recipe I found from Goya when looking for authentic chicken taco recipes This is what the recipe stated: Bone and skin are left on the chicken breasts so they’re extra flavorful as they simmer in tomato sauce and a blend of savory seasonings Their recipe stated to use all their brands for the seasoning, vinegar, oil etc , but using what you have on hand will work The Adobo with pepper is a seasoning I found in my stores ethnic isle , Wow! This recipe is absolutely amazing, was delicious, and authentic! Thank you!, To make Tacos for 18 all you need to do is make the recipe times 3 will make 18 Good luck If you need HELP just ask Herb


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    Steps

    1
    Done

    In Medium Bowl, Mix Together Tomato Sauce, Vinegar, Garlic, Chili Powder, Cumin, Oregano, and Sugar. Season With Adobo; Set Aside.

    2
    Done

    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
    Done

    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
    Done

    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.

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    William Garcia

    Ramen master creating soul-warming bowls of noodle soup with complex flavors.

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