tacos with shredded chicken from the Goya company

2 cans (8 ounce each) Goya Tomato Sauce
2 teaspoons distilled white vinegar
2 teaspoons minced garlic
3 1/2 teaspoon ancho chili powder
1 teaspoon ground cumin
2 teaspoon dry oregano leaf
1/2 teaspoon sugar
Goya Adobo All Purpose SEasoning with pepper to taste
2 Tablespoon Goya extra virgin olive oil
2 pounds bone in skin on chicken breasts
12 Goya Corn tortillas heated the way that the package says
The first 7 ingredients should be mixed together They should be season with Adobo then set aside

Over medium high heat heat oil in skillet.the chicken .should be seasoned with Adobo, cool until light brown flip once about5 minutes. The reserved sauce mixture should be added to pan bring to a boil be careful the tomato sauce can splatter.. the heat
Should be put on low.
Simmer with it covered the chicken should be flipped once until they are cooked through about  20 minutes until its temperature is 165 degrees.
Chicken should be put on cutting board the sauce should be res erved in pan. Remove and and throw out bones and skin. Two forks should be used  to shred the chicken stir into pan with sauce. This should be cooked over medium heat about 10 minutes or until mixture begins to caramelize.
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The chicken should be spooned onto tortillas to serve  Garnish with desired topping  like shredded lettuce diced tomatoes, and/or cheese