This recipe is by Lois Ellen Frank, from her book Foods of the Southwest Indian Nations (Ten Speed Press, 2002). Both the venison and the juniper berries are available from mail-order sources. Of course, grape juice or wine would not have been available to the Maya, but Lois has adapted this recipe for the modern kitchen.
When chile growers Joe and Martha Lujan of Las Cruces, New Mexico were kind enough to show Harald and his wife Renate around their chile fields and roasting facility, Martha fixed them this tasty snack. Joe had just roasted a batch of green chiles, and Martha took some to the kitchen, stuffed them with Longhorn cheese, wrapped them in a tortilla and heated them in the microwave.