Butterball Turkey Tinga


  1. In a blender, combine the fire-roasted tomatoes, chipotle in abodo, Mexican oregano, ¼ teaspoon of black pepper and turkey broth. Blend until smooth.
  2. 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.
  3. Slowly add the blended tomato mixture to the sautéed onions. Turn the heat to a low simmer and cook for 6–8 minutes.
  4. 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.
  5. Add salt and adjust the black pepper as needed.
  6. Place in a storage container and label, date and refrigerate.


  • 3/4 cup turkey broth
  • 3 tbsp chipotle chiles in Adobo sauce, finely chopped
  • 4 cloves garlic, minced
  • 3 tbsp oil, canola
  • 2 cups onion(s), sliced 1/8-inch thick
  • 1 1/2 tsp oregano, Mexican
  • 1/4 tsp Black Pepper, ground
  • salt and white pepper
  • 14 oz tomato(es), fire roasted
  • 1 1/2 lbs Butterball® Turkey Thigh Roast