Ingredients
-
16
-
2
-
2
-
3 1/2
-
1
-
2
-
1/2
-
2
-
2
-
-
1
-
-
1/4
-
1
-
2
Directions
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. |
