Ingredients

2 tbsp sunflower oil

1 large onion, finely chopped

3 garlic cloves, minced

1 tsp light brown soft sugar

1 tbsp oregano

1 tsp cumin seeds

1 tsp chipotle paste

2 tsp red wine vinegar

400g can chopped tomatoes

½ chicken stock pot or cube

400g can black beans, drained but not rinsed

400g leftover cooked turkey, shredded

Tortilla chips or flour tortillas, cooked rice, coriander, feta, chopped red onion, and lime wedges, to serve

2 avocados (frozen are ideal, defrosted)

1 lime, zested and juiced

1 tsp cumin seeds

½ garlic clove

Instructions

Step 1: Heat the sunflower oil in a shallow pan or casserole dish over medium-low heat. Add the chopped onion, season with a little salt, and cook for 8-10 minutes until softened and starting to color.

Step 2: Stir in the minced garlic, light brown sugar, oregano, and cumin seeds. Cook for 2 minutes, then add the chipotle paste and cook for a few more minutes, stirring constantly.

Step 3: Add the red wine vinegar and let it simmer for 1 minute. Then pour in the chopped tomatoes and 100ml of water (use the empty tomato can to measure and swirl to collect any residue). Stir in the chicken stock and bring to a gentle simmer.

Step 4: Let the sauce simmer for 10 minutes until it has reduced and thickened slightly. Add the black beans and cook for another 5 minutes until heated through.

Step 5: Stir the shredded turkey into the sauce and reduce the heat to low, keeping it warm while you prepare the crema.

Step 6: For the avocado crema, combine the avocados, lime zest and juice, cumin seeds, half a garlic clove, and a pinch of salt in a food processor. Blend until smooth and creamy, then scrape into a bowl.

Step 7: Serve the turkey tinga hot with avocado crema alongside tortilla chips or warm flour tortillas, or over cooked rice. Garnish with fresh coriander, crumbled feta, chopped red onion, and lime wedges to squeeze over.

Tips & Variations

Use leftover chicken if turkey is unavailable, or substitute black beans for pinto beans for a different texture.

Chipotle paste can be swapped with chipotle powder or smoked paprika plus a small amount of chili for milder heat.

Freeze extra avocado crema in ice cube trays for easy portions to thaw and enjoy later.

For a vegetarian version, omit turkey and add extra black beans or sautéed mushrooms.

Storage

Store leftover turkey tinga in an airtight container in the refrigerator for up to 3 days. Keep the avocado crema separate and refrigerated for up to 2 days to maintain freshness. Reheat the tinga gently on the stove or in the microwave until warmed through. The crema is best served fresh but can be stirred again if it separates slightly after chilling.

FAQs

Can I use fresh turkey instead of leftovers?

Yes, cook and shred fresh turkey before adding it to the sauce. Warm through to combine flavors before serving.

How spicy is this dish?

The chipotle paste adds a smoky, moderately spicy flavor. Adjust the amount to suit your heat preference or substitute with a milder smoked paprika.