In a blender, combine the fire-roasted tomatoes, chipotle in abodo, Mexican oregano, ¼ teaspoon of black pepper and turkey broth. Blend until smooth.
Heat the oil in a heavy-duty saucepan (10-inch diameter) over medium heat. Add the garlic and sauté until the aroma of the garlic fills the air, then immediately add the onions and sauté to a golden brown.
Slowly add the blended tomato mixture to the sautéed onions. Turn the heat to a low simmer and cook for 6–8 minutes.
Add the shredded turkey. Bring to a boil and then simmer for 12–15 minutes. The sauce will thicken and blend in with the turkey.
Add salt and adjust the black pepper as needed.
Place in a storage container and label, date and refrigerate.
3/4 cup turkey broth
3 tbsp chipotle chiles in Adobo sauce, finely chopped