For the filling

• 500 g of charqui (dried meat)
• 500 g of onion
• 250 g of bell pepper
• 200 g of potato
• 2 tablespoons of paprika
• 1 tablespoon of cumin
• Pepper, to taste
• Salt, to taste
• Oil for sautéing

For the dough

• 400 g of yellow corn flour
• 300 g of squash (zapallo)
• 50 g of butter
• 1 liter of water or broth
• Salt, to taste

For assembling and cooking

• 1 package of dried corn husks
• Warm water for soaking the husks
• Water for boiling the charqui, potato, and squash
• Plenty of water for cooking the tamales