The recipe I use is a little different and involves are more spices, beer, etc. I think it has the same origin, however.
These are the ingredients. The technique is about what is described in playing hooky's link.
Personally, I do not think you can add too much Cinnamon, so I throw in 3 sticks. And I make it a heaping teaspoon of cloves and cumin. Basically, I go a bit overboard on all the spices.
Also, you need at least three bottles of mexican beer - make that four. Two to put in the pot, one to drink while cooking, and another to drink while eating. I use both turkey legs and thighs at the same time. I have used antelope shanks, and that is also good, but not as good as turkeys.
Put the honey in at the last minute while crisping up the meat before serving.
Ingredients:
2-3 lbs big game shoulder, neck roast, shanks, wild turkey legs and wings, rabbit, or squirrel
2 bottles Mexican beer
2 small oranges
1 lime
1 tablespoon cumin
6 whole cloves
1 cinnamon stick
1 coarsely chopped small onion
2 cloves chopped garlic
Olive oil
Salt, pepper to taste
2 tablespoons agave nectar or honey
Queso fresco
Chopped white onion
Chopped cilantro
Chopped tomato
Lime wedges
Small corn or flour street taco tortillas
![[Linked Image from i.imgur.com]](https://i.imgur.com/qclHjMQ.jpg)
