1. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes. Add cumin, chili powder, and chipotle chile powder; sauté 1 to 2 minutes (mixture will adhere to pan). Tear 2 tortillas into small pieces; add to pan. Sauté 1 minute. Add cocoa and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Remove from heat, and allow to cool slightly.
2. Place mixture in a food processor; process until well blended. Return mixture to pan; add turkey. Cook over medium heat 20 minutes or until turkey is done; stir in vinegar.
3. Warm remaining tortillas according to package directions. Spoon about 1/4 cup turkey mixture on one half of each tortilla; fold in half.