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 on Sep 24, 1997