1/2 a yellow onion, chopped
2 cloves of garlic, finely diced
Take off the casing of the chorizo and add it to the pan. With a wooden spoon start breaking up the chorizo and cook it for about 3-4 minutes stirring frequently. (Note: I use pork chorizo that isn't too fatty, if your chorizo isn't lean, you might want to start it off in another pan to render off some of the excess fat.) Add the bacon back into the pan and add the pepper and cumin. Cook 2 more minutes.Now add the tomatoes, diced chipotles, cinnamon, and cloves. (Note: if you use fresh roasted tomatoes, you might need to add a 1/2 cup of chicken stock to have enough liquid for this step.) Cook this at a low simmer for about 15 minutes, partially covered, stirring every 5 minutes.Add the turkey meat, sugar, vinegar, and adobo sauce. Bring back to a simmer and cook covered for another 10 minutes. Taste the sauce and adjust the salt accordingly.Here's what your tinga will look like, notice it isn't dry, it has a nice red sauce. You can adjust the amount of extra adobo sauce that you add based on your tolerance for heat.
You can dress this dish up or down, depending on what type of meal you are preparing for. It's really good as a taco filling. Heat up some corn tortillas and throw some cilantro and red onions on top with a splash of lime. Casual but a nice step up from basic carne asada.