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tasty shredded chicken tacos

Shredded Chicken Tacos

These flavorful shredded chicken tacos feature tender meat simmered in a rich, smoky sauce made with ancho chile powder and aromatic spices. Perfect for a quick weeknight dinner, these tacos deliver authentic Mexican flavors with minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in skin-on chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 16 ounces tomato sauce (2 8-ounce cans)
  • 3½ teaspoons dried ancho chile powder
  • 2 teaspoons minced garlic
  • 2 teaspoons white distilled vinegar
  • 2 teaspoons leaf oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon sugar
  • Adobo with pepper to taste
  • 1 package corn tortillas (10 ounces), warmed
  • ¼ cup white onion finely chopped
  • 2 tablespoons fresh cilantro coarsely chopped
  • 1 lime cut into wedges
  • Hot sauce to taste

Equipment

  • Large skillet with lid
  • Mixing bowl
  • Forks for shredding

Method
 

  1. In a medium bowl, combine tomato sauce, white distilled vinegar, minced garlic, ancho chile powder, ground cumin, oregano, and sugar. Season with Adobo to taste and mix well. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with Adobo and place in the hot skillet. Cook until lightly golden brown on both sides, about 5 minutes total.
  3. Pour the reserved tomato sauce mixture over the chicken (be careful of splatters). Bring to a boil, then reduce heat to medium-low, cover, and simmer until chicken is completely cooked through and tender, about 20-25 minutes.
  4. Remove chicken from the sauce and allow to cool slightly. Using two forks, shred the meat, discarding bones and skin. Return the shredded chicken to the sauce and stir to coat thoroughly.
  5. Warm the corn tortillas according to package directions or by wrapping in damp paper towels and microwaving for 30 seconds.
  6. To serve, fill each tortilla with the saucy shredded chicken. Top with chopped white onion, fresh cilantro, a squeeze of lime, and hot sauce if desired.

Notes

For best results, allow the chicken to simmer until it's fork-tender and easily shreds. This helps it absorb all the delicious flavors from the sauce. If you prefer a spicier taco, increase the amount of ancho chile powder or add a diced jalapeño to the sauce.
These tacos can be made ahead - the chicken actually tastes even better the next day as the flavors continue to develop. Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water if needed.
For a complete meal, serve with Mexican rice, refried beans, or a simple cilantro-lime slaw.