For the patachi

• ¼ kg of beef (brisket)
• ¼ kg of pork
• 1 piece of lamb charqui
• 1 piece of smoked bacon
• ½ cup of hulled wheat
• ⅛ cup of ground corn (chochoca)
• ⅛ cup of dried beans
• ⅛ cup of dried fava beans
• ⅛ cup of dried peas
• 4 medium chuños
• 4 medium potatoes
• 2 liters of water
• 1 clove of garlic
• 1 medium onion
• ¼ teaspoon of pepper
• ¼ teaspoon of cumin
• Salt, to taste
• 1 teaspoon of dried oregano
• 1 tablespoon of mint

For the sofrito

• ¼ cup of vegetable oil
• 1 medium onion
• 1 teaspoon of garlic
• 2 tablespoons of ground ají amarillo
• ½ teaspoon of palillo (turmeric)