The Bible warns against being self-willed or creating factions. Furthermore, James tells us that when it comes in corporate worship, we should not play favorites or create distinctions among one another. Of course, we celebrate family and friendships, but Sunday morning is not to celebrate the people we like the most. It is to celebrate the oneness we have in Christ with each other. That’s what makes us different than the world. That’s what heaven is all about. That’s a biblical church with one accord with each other, not several factions splintered among family and friendship distinctions or at worse 'toxic tribalism.' That gets celebrated outside the body, but not when the body of Christ gathers. Understanding the balance calls for discernment and self-control and love. It calls for Christian maturity.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican		1	Servings

INGREDIENTS

2	tb	Fresh lime juice
1	tb	Flavorful olive oil
1	ts	Garlic salt
4		Chicken thighs; skinned
4		Chicken breast halves; skinned
1	tb	Oil for sauteing
2	c	Chopped onions
4		Garlic cloves; minced
1/4	lb	Bulk Mexican chorizo sausage
2	lb	Tomatoes; peeled, seeded and chopped
1/2	c	Tomato puree (like Pomi)
2	tb	Chipotle puree (see note)
1		Bay leaf
1	ts	Dried oregano
1	tb	Brown sugar
1/2	ts	Salt (up to 1)
4		Red-skinned new potatoes; diced
1		Avocado; pitted, peeled and sliced

INSTRUCTIONS

Tinga is wonderful as a warming stew or a filling for burritos, empanadas
or tortas (Mexican sandwiches). The flavors improve and intensify with
time, making this the perfect make-ahead dish.
INSTRUCTIONS: Blend together lime juice, olive oil and garlic salt. Rub on
chicken pieces. Grill over medium-hot coals or under a medium broiler. Cook
breasts for about 10 minutes per side; thighs for about 15 minutes per
side.
Tip: If you are in a hurry, you can cheat by buying a grilled chicken --
preferably from a Mexican deli. The chicken will finish cooking in the
sauce where it will absorb all the delicious flavors. Heat oil in a large
skillet. Add onions; saute until softened. Add garlic; saute for a minute
or two longer. Remove onions from pan and reserve. Add chorizo to pan;
saute until browned. Using paper towels, blot as much fat as possible from
pan. Return onions to pan. Add tomatoes, then stir in tomato puree,
chipotle, bay leaf, oregano, brown sugar and salt. Simmer for 20 to 30
minutes. Cut grilled chicken meat off bones; add to simmering sauce along
with diced potatoes. Simmer for 15 minutes, until potatoes are tender and
flavors come together. Serve garnished with avocado slices and lots of warm
corn tortillas. Note: To make chipotle puree from the softer, freshly
smoked chipotles, cut chiles open and scrape out seeds. Place 6 chipotles
in a blender with about 1/4 cup water, or just enough to facilitate
blending; process until smooth. Serves 4.
PER SERVING: 580 calories, 50 g protein, 50 g carbohydrate, 22 g fat (4 g
saturated), 133 mg cholesterol, 1084 mg sodium,
6 g  fiber. -------
Posted to CHILE-HEADS DIGEST V4 #134 by Leslie Duncan <duncan@vianet.on.ca>
on Sep 24, 1997

A Message from our Provider:

“Find God and you find everything”

Your own disobedience in the past will not ultimately keep your child from becoming a believer. It is pointless to berate yourself for any wrong behavior on your part as if it were the reason your child is without Christ. This does not mean that we as parents should not repent and do better, and even admit wrong to our children. But the reason your child is without Christ is related to his or her own sin. Every parent is sinful and inconsistent. This has never been a barrier to God if He desires to save your child. Illustrations abound of children who come from far less godly families who are nonetheless converted to Christ. In fact, this may have been the case in your own experience.

Jim Elliff