- 2 - 8 oz. cans tomato sauce
- 2 t. white distilled vinegar
- 2 t. minced garlic
- 3 ½ t. ancho chile powder
- 1 t. ground cumin
- 2 t. oregano
- ½ t. sugar
- 2 T. virgin olive oil
- 2 lbs. bone-in, skin-on chicken breasts (boneless/skinless is fine too)
- Adobo to taste
- 1 - 10 oz. pkg corn tortillas, warmed
For garnishes - onion, 1 lime cut into wedges, chopped cilantro, lettuce, tomatoes, avocados, salsa
In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside. (this is really a guess and personal preference. I usually cover the surface with a thin sprinkling).
Heat oil n 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 tomato sauce mixture to skillet; bring to boil (be careful, tomato sauce splatters.) 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 - cooking time is about 20 minutes.
Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breasts. Transfer shredded 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. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish.
Prep Time: 10 minutes. Cook time: 40 minutes - serves 4
slightly modifed from blogchef.net