To make the tinga, heat oil in a large frying pan over medium heat. Add onion and season with salt and pepper. Cook until soft, about 7 minutes.

Add garlic and tomatillos and cook 3-4 minutes, stirring occasionally. Add tomatoes, chipotles, adobo sauce, oregano, thyme, and broth. Bring to a boil, then reduce heat and simmer, covered, 30 minutes. Carefully transfer to a blender, add orange juice and blend until smooth. Taste and add more salt as needed.

Return sauce to frying pan, add turkey and return to a simmer. Cover and cook until turkey is heated through, about 10 minutes. Keep warm while you make the sopes.

To make the sopes, combine the masa, salt, and warm water in a large bowl. Mix together with your hands until the dough is evenly moist, but not crumbly. If it is too dry add more water 1/4 cup at a time until the dough is soft and pliable.

Divide dough into 10 pieces roll them into balls. Keep the balls covered as you work with a clean kitchen towel. Using a tortilla press, press each ball into 1/4-inch thick circle. If you don't have a tortilla press you can place the ball between two pieces of plastic wrap and press down with something wide and flat like a large frying pan.

Heat a dry cast iron skillet or comal over medium heat. Once pan is hot, cook sopes, one at a time until toasted on one side, about 4 minutes. Gently flip and cook the other side. Repeat with remaining sopes.

Top each sope with turkey and a little cabbage, sliced radishes, avocado slices, and a dollop of sour cream.