In a medium bowl, combine:
2 cans of Goya tomato sauce
2 teaspoons of distilled Goya white vinegar
2 teaspoons of minced Goya garlic
3 1/2 teaspoons of ancho chile powder
1 teaspoon of ground Goya cumin
2 teaspoons of Goya oregano leaf
Season the mixture with Goya Adobo pepper and set aside.
Heat 2 tablespoons of Goya extra virgin olive oil in a large skillet over medium-high heat.
Season 900 grams of skin-on bone chicken breast with Goya Adobo pepper.
Cook the chicken in the skillet, turning once, until light golden brown on both sides (about 5 minutes).
Add the reserved tomato sauce mixture to the pan and bring to a boil (be careful as the tomato sauce can splatter).
Lower the heat to medium-low and simmer, covered, until the chicken is cooked through (a thermometer will register 170 degrees F when inserted into the thickest part of the breast), flipping once (about 20 minutes).
Transfer the chicken to a cutting board and reserve the sauce in the pan.
Remove and discard the bones and skin from the chicken.
Using two forks, shred the chicken breast.
Transfer the shredded chicken to the skillet with the sauce, mixing to combine.
Continue to cook until the sauce reduces and blends into the chicken, and the mixture begins to caramelize (about 10 minutes more).
Transfer the chicken mixture to a serving bowl.
Spoon the mixture into 1 package of warmed Goya corn tortillas.
1/4 cup of chopped white onion
2 tablespoons of chopped cilantro
Drizzle with Goya hot sauce, if desired.