• 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

For the salsa criolla

• 150 g red onion, thinly sliced (1 medium onion)
• 30 g fresh ají amarillo, cut into thin strips (1 medium pepper)
• 45 ml fresh lime juice (3 tablespoons)
• 15 ml vegetable oil (1 tablespoon)
• 3 g salt (½ teaspoon)
• 10 g fresh cilantro, chopped (2 tablespoons)