For the Turkey Tinga:

1. Season the turkey all over with the salt and pepper and slather on 2 tablespoons honey. Place the turkey pieces in an even layer in a slow cooker.
2. Heat the oil in a sauté pan over medium-­high heat. Add the onion and celery and sauté until the onion is translucent, 5 to 7 minutes. Add the garlic, oregano, thyme, cocoa, cumin, cayenne, and bay leaf and sauté until aromatic, 2 to 3 minutes. Add the chipotles in adobo, adobo sauce, tomatoes with their juices, tomato paste, stock, and remaining 2 tablespoons honey and bring to a boil. Reduce the heat to medium-­low and gently simmer for 8 minutes. Season with salt and pepper. Pour the sauce over the turkey, cover, and cook on low until the turkey is very tender, about 2 hours.
3. Using tongs, transfer the turkey to a plate. Discard the bay leaf. Once the turkey is cool enough to handle, shred it into bite-­size pieces and stir it back into the sauce in the slow cooker until well incorporated.

For the Tomatillo Salsa:

1. Preheat the broiler.
2. Brush the chiles all over with olive oil and season with salt. Arrange the chiles on a broiler-­safe rimmed baking sheet and broil until they are blistered, about 4 minutes. Flip the chiles over and blister them on the other side, about 4 minutes more. Using tongs, transfer the chiles to a large bowl and cover tightly with plastic wrap. Once the chiles have cooled to room temperature, remove the charred skins using your fingers. They should slip right off; not all the skin has to be removed, only as much as will come off easily. Using a paring knife, remove the stems and seeds and discard. Coarsely chop the chiles; set aside.
3. Remove and discard the papery husks from the tomatillos and rinse them under cold running water to remove the sticky residue. Transfer to a large, heavy-­bottomed pot and pour in enough water to cover by 5 inches. Bring the water to a boil over high heat, reduce the heat to medium, and simmer until the tomatillos are tender and their bright green skin has turned slightly olive in color, 5 to 7 minutes. Drain, reserving about 1 cup of the cooking water.
4. Combine the chiles, tomatillos, onion, garlic, and cilantro in a blender or food processor, along with about 1/2 cup of the reserved cooking water, and blend on high speed until a chunky puree has formed, 2 to 3 minutes.
5. In a large pot, heat the oil over medium-­high heat. Carefully add the salsa and stock and bring to a vigorous simmer. Reduce the heat to medium and simmer the salsa to your desired consistency. Season with the salt and cool to room temperature before serving. The salsa will keep in a covered container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

To serve:

Top each warm tortilla with a spoonful of the turkey and sauce, sprinkle with queso fresco, tomatillo salsa, sour cream, avocado, and scallions.

– Recipe from Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World’s Sacred Spaces. Copyright 2024 by Jody Eddy. Used with permission of the publisher, W.W. Norton & Company. All rights reserved.