In a small pot, add the turkey, stock, onion, garlic, chile, cinnamon stick, orange peel and bay leaf. Bring to a boil over medium-high and keep at a low boil, stirring often, until the liquid is absorbed, about 10 minutes.
Heat a cast-iron skillet over medium-high. Add the oil, three turns of the pan. When the oil ripples and smokes, add the turkey. (Discard the cinnamon stick, orange peel and bay leaf.) Add the cumin, coriander and chili powder; season with salt and pepper. Cook until the turkey is browned and crispy at the edges, about 15 minutes.
Working directly over a gas flame or in a dry skillet (not nonstick), cook the tortillas over high heat until charred in spots, about 30 seconds per side. Serve the turkey with the tortillas and toppings of your choice.