2 (8 ounce) cans
White Distilled Vinegar
Ancho chile powder
3 1/2 tsp.
Extra Virgin Olive Oil
Chicken breasts, bone-in, skin-on
Adobo with Pepper
Corn Tortillas, warmed
1 (10 ounce) package
White onion, chopped
1/4 cup finely
Lime, cut into wedges
Fresh cilantro, coarsely chopped
Shredded Chicken Tacos
- In a medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo.
- Heat oil in large skillet over medium-high heat. Season chicken breasts with Adobo. Cook chicken, flipping once, until light golden brown on both sides, about 5 minutes. Pour tomato sauce mixture to pan; bring to a boil. Reduce heat to medium-low, cover with a lid and simmer until cooked through, flipping once, about 20 minutes.
- Transfer chicken to cutting board; leave the sauce in the pan. Take out and discard bones and skin. Using two knives, shred chicken. Place chicken back to skillet with sauce, mix well; continue to cook until sauce reduces and blends into the chicken, and mixture begins to caramelize, about 10 minutes more.
- Place chicken mixture in a serving bowl. Spoon it into warmed tortillas. Decorate with lettuce, tomatoes, avocados and/or onions, if desired. For a spicy touch, sprinkle with hot sauce, if desired.