Use a fork to mash the bread and milk into a paste in a large bowl. Add the ground turkey, salt and pepper to taste. Gently mix to combine either with a spoon or your hands.
Combine the onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes into a bowl. Set aside.
Heat a big skillet over medium heat and add the oil. When the oil is hot (it will start to shimmer), add the bowl of onions and spices. Cook these for 8 to 10 minutes until the onions have softened and browned.
Add the ground turkey mixture from (1) and cook until no longer pink. As you are cooking, use a cooking utensil to break up the large turkey pieces.
Mix in the tomato sauce and use your utensil to scrape any browned bits from the bottom of the pan.
Transfer everything in the pan into the slow cooker. Add the diced tomatoes (juice included), 3 tablespoons of tequila, soy sauce, honey, and chipotle chile, stirring to combine. Cook on low for 4 to 6 hours, or until the turkey is very tender.
Just before serving, stir in the remaining tablespoon of tequila along with the lime zest and juice. Season to taste with salt and pepper.
Cilantro Sour Cream Instructions
At least 30 minutes before serving, mix the greek yogurt and cilantro in a small bowl.
Cover and place in refrigerator until ready to serve.