In a medium mixing bowl, combine the tomato sauce, white distilled vinegar, minced garlic, ancho chile powder, ground cumin, dried oregano, and sugar. Season with Adobo to taste and stir until well combined. Set aside.

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Season the chicken breasts on both sides with Adobo. Place them in the skillet and sear for about 5 minutes total, turning once, until lightly golden brown on each side.

Pour the tomato sauce mixture over the chicken. Bring to a boil, then reduce heat to medium-low, cover the skillet, and simmer for 20 to 25 minutes until the chicken is fully cooked through and fork-tender. Internal temperature should reach 165 degrees F. Add 2 to 3 tablespoons of water if the sauce thickens too much.

Remove the chicken from the skillet and let it cool for 5 minutes. Using two forks, shred the meat and discard the bones and skin. Return the shredded chicken to the skillet and stir to coat thoroughly in the sauce.

Warm corn tortillas by wrapping in a damp paper towel and microwaving for 30 seconds, or char them one at a time over a gas burner for about 15 seconds per side.

Fill each tortilla with saucy shredded chicken. Top with chopped white onion, fresh cilantro, a squeeze of lime, and hot sauce if desired. Serve immediately.