||Bring a pot of water to a boil and cook the chicken breast. Allow cooling until manageable and shred. Set aside.
||Light up the grill, and grease it with cooking oil.
||Pour the sauce into a large pot and bring it to a boil. Taste and season with salt and pepper.
||Incorporate the chicken and mix well. Allow simmering until thick.
||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.
||Serve the chicken cochinita with a side of habanero salsa and tortillas.