Shredded Chicken Tacos

2 (8 ounce) cans Goya Tomato Sauce

2 teaspoons Goya White Distilled Vinegar

2 teaspoons Goya Minced Garlic

3 1/2 teaspoons ancho chile powder

1 teaspoon Goya Ground Cumin

2 teaspoons Goya Oregano Leaf

1/2 teaspoon sugar

2 tablespoons Goya Extra Virgin Olive Oil

2 pounds bone-in, skin-on chicken

breasts

Goya Adobo with Pepper, to taste

1 (10 ounce) package Goya Corn Tortillas

, warmed

For the Garnish:

1/4 cup finely chopped white onion

1 lime, cut into wedges

2 tablespoons coarsely chopped fresh

cilantro

Goya Hot Sauce