Heat 2 tbsp olive oil in a large saucepan. Fry two sliced onions for 10 minutes or until softened. Add two crushed cloves of garlic and fry for another minute. Add 2tbsp chipotle chilli paste, 400g tin of chopped tomatoes and a heaped teaspoon of sugar (any type, although the recipe I based this on was light brown soft sugar). Simmer for 20 minutes until the liquid has reduced slightly.
If using left over roast Turkey or Chicken - add shredded meat at the most 10 minutes after the chilli and tomatoes.
At that 10 minute mark I moved some of the Tinga sauce into a separate pan so the vegetarian in the family could have it with a plant based equivalent to chicken.
Serve in tortilla wraps with salsa, guacamole etc
