Step 1 |
Bring a pot of water to a boil and cook the chicken breast. Allow cooling until manageable and shred. Set aside. |
Step 2 |
Light up the grill, and grease it with cooking oil. |
Step 3 |
Pour the sauce into a large pot and bring it to a boil. Taste and season with salt and pepper. |
Step 4 |
Incorporate the chicken and mix well. Allow simmering until thick. |
Step 5 |
To make the habanero salsa, drain the habaneros and combine them with white vinegar and oregano. If possible, make the sauce and let it marinate for a few hours. |
Step 6 |
Serve the chicken cochinita with a side of habanero salsa and tortillas. |