Shredded Chicken Tacos (Lettuce Wraps)

Ingredients

• 2 (8 ounce) cans Hunts Tomato Sauce
• 2 teaspoons  White Distilled Vinegar
• 2 teaspoons Minced Garlic
• 3 1/2 teaspoons ancho chile powder
• 1 teaspoon Ground Cumin
• 2 teaspoons Mexican Oregano Leaf
• 1/2 teaspoon sugar
• 2 tablespoons Extra Virgin Olive Oil
• 2 pounds bone-in, skin-on chicken breasts (I used boneless chicken breast)
• Goya Adobo with Pepper, to taste
• Boston Butter Lettuce (To make tacos)

For the Garnish:

• 1/4 cup finely chopped white onion
• 1 lime, cut into wedges
• 2 tablespoons chopped fresh cilantro
• Lettuce, tomatoes, avocados and/or onions (optional)
• Goya Hot Sauce

Sauteed Dutch Yellow Peewee Potatoes (From Package)

2 Tablespoons Olive oil
2 Tablespoons butter
12 ounces (1 package) Mellissa's Dutch Yellow Peewee Potatoes (Boil until tender, then cut in half)
1/2 cup onion, diced
2 tsp chile powder
1/2 tsp cumin, ground
1/2 red vell pepper, seeded and thinly sliced

Directions:
Heat olive oil and butter in a large skillet and add potatoes, onions, chile powder and cumin. Toss and stir over medium heat until the potatoes begin to brown, about 5 minutes. Add red bell peppers. Keep tossing, making sure potatoes brown evenly and don't burn. Continue to cook until the red bell peppers are soft and potatoes are evenly browned. About 10 minutes. Serve hot.