Ingredients
Scale
- 800 g bone-in beef, cut into large pieces
- 2 liters water (8 cups)
- 10 g salt (1 ½ teaspoons), divided
- 4 g ground black pepper (1 ½ teaspoons)
- 5 g ground cumin (1 ½ teaspoons)
- 45 ml vegetable oil (3 tablespoons)
- 250 g red onion, finely chopped (2 medium onions)
- 25 g garlic paste (2 tablespoons)
- 45 g ají panca paste (3 tablespoons)
- 40 g fresh ají amarillo, seeded and cut into strips (2 medium peppers)
- 700 g fresh corn kernels (5 cups)
- 120 g fresh cilantro (1 packed cup)
- 180 g grated kabocha squash or loche squash (1 ½ cups)
- 250 g cooked sarandaja beans or cooked canary beans (1 ½ cups)
- 300 g cassava, peeled and cut into chunks (2 cups)
- 80 g scallions, chopped (1 cup)
- 1 bay leaf
- 5 g ground annatto (1 teaspoon), optional