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Recipe Ingredients

  • 16 ounces tomato sauce
  • 2 teaspoons white distilled vinegar
  • 2 teaspoons minced garlic
  • 3 1/2 teaspoons dried ancho chile powder
  • 1 teaspoon ground cumin
  • 2 teaspoons leaf oregano
  • 1/2 teaspoon sugar
  • 2 tablespoons extra virgin olive oil
  • 2 lbs chicken breasts
  • adobo with pepper, to taste
  • 1 (10 ounce) packages corn tortillas, warmed



  • 1 cup crumbled La Vaquita® Queso Fresco
  • 1/4 cup white onion, finely chopped
  • 1 medium ripe avocado, peeled and sliced
  • 2 tablespoons coarsely chopped fresh cilantro
  • hot sauce, to taste

Recipe Directions

  1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside.
  2. Heat oil in 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 reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170°F when inserted into thickest part of breast), flipping once, about 20 minutes.
  3. Transfer chicken to cutting board; reserve sauce in pan. Using two forks, shred chicken breast. Transfer 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 more.
  4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.  Finish with crumbled La Vaquita® Queso Fresco.

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