Ingredient:

• 2 (8 ounce) cans Goya Tomato Sauce
• 2 teaspoons Goya White Distilled Vinegar
• 2 teaspoons Goya Minced Garlic
• 3 ½ teaspoons ancho chile powder
• 1 teaspoon Goya Ground Cumin
• 2 teaspoons Goya Oregano Leaf
• ½ teaspoon sugar
• 2 tablespoons Goya Extra Virgin Olive Oil
• 2 pounds bone-in, skin-on chicken breasts
• 1 pinch Goya Adobo with Pepper, to taste
• 1 (10 ounce) package Goya Corn Tortillas, warmed
• ¼ cup finely chopped white onion
• 1 lime, cut into wedges
• 2 tablespoons coarsely chopped fresh cilantro
• 1 dash Goya Hot Sauce