Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Shredded Chicken Tacos (Lettuce Wraps)

Tender shredded chicken tossed in a smoky tomato and ancho chile sauce flavored with garlic, cumin and Mexican oregano. Served in crisp butter lettuce leaves with fresh cilantro, onion, lime and hot sauce, these make a flavorful alternative to traditional tacos.

Shredded Chicken Tacos

Servings: About 4–6
Prep Time: About 15 minutes
Cook Time: About 30 minutes

Ingredients:

  • 2 (8-ounce) cans Hunt’s Tomato Sauce
  • 2 teaspoons distilled white vinegar
  • 2 teaspoons minced garlic
  • 3½ teaspoons ancho chile powder
  • 1 teaspoon ground cumin
  • 2 teaspoons Mexican oregano
  • ½ teaspoon granulated sugar
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds bone-in, skin-on chicken breasts or boneless chicken breasts
  • Goya Adobo with Pepper, to taste
  • Boston butter lettuce leaves, for serving

For the Garnish:

  • ¼ cup finely chopped white onion
  • 1 lime, cut into wedges
  • 2 tablespoons chopped fresh cilantro
  • Chopped tomatoes, avocado and/or additional onion, optional
  • Goya Hot Sauce, to taste

Instructions:

The original directions were not preserved. The following method has been reconstructed from the original ingredient list.

  1. Season the chicken on both sides with Goya Adobo with Pepper.
  2. Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and cook until lightly browned on both sides.
  3. Reduce the heat to medium. Add the garlic and cook for about 30 seconds, just until fragrant.
  4. Add the tomato sauce, vinegar, ancho chile powder, cumin, Mexican oregano and sugar. Stir to combine.
  5. Bring the sauce to a gentle simmer. Cover and cook until the chicken is completely cooked through and tender. Depending on the size and type of chicken breasts, this should take approximately 15–25 minutes. Boneless breasts will generally cook more quickly than bone-in breasts.
  6. Transfer the chicken to a cutting board and allow it to cool just enough to handle. Remove and discard the skin and bones if using bone-in chicken.
  7. Shred the chicken with two forks.
  8. Return the shredded chicken to the skillet and stir until thoroughly coated with the sauce. Simmer uncovered for another 3–5 minutes, allowing the chicken to absorb some of the sauce. Taste and adjust the seasoning as necessary.
  9. Separate the butter lettuce into individual leaves and arrange them on a serving platter.
  10. Spoon the warm chicken tinga into the lettuce leaves.
  11. Garnish with chopped white onion and cilantro. Serve with lime wedges, Goya Hot Sauce and, if desired, tomatoes and avocado.

Tip: If the chicken mixture seems too wet for lettuce wraps, simmer it uncovered for a few additional minutes. You want the sauce to cling to the shredded chicken rather than run out of the lettuce leaves.

Note: These cooking directions have been reconstructed to make the recipe usable; they are not the original directionsthat accompanied the ingredient list.

Source: Unknown