Mark each step after taking it to keep track of what has been done. Remember to follow each step in order.
Cut the meat into cubes and fill a saucepan or pot with water. Add the meat, salt, and a wedge of onion to the water. Cook for 30 minutes over medium heat.
While the meat is cooking, wash and dice the güisquil and güicoy squash. Consider adding these vegetables first when adding to a boil, as they take more time to cook.
Peel and dice the potatoes, wash and place them in a container with water to prevent oxidation.
Wash the peas and cilantro.
Add all the vegetables to a pot and cook over medium heat for 20 minutes, then set aside.
In a different pot, simmer the peppers in water for 10 minutes.
Blend all the ingredients except the meat and vegetables until smooth.
Once the sauce is made, gradually mix in the masa until fully incorporated, there are no lumps, and the sauce has thickened.
Add the cabbage leaves, cooked vegetables, and the meat stock reserved from step 1.
Bring to a gentle boil, stirring constantly. Add salt to taste.
Serving suggestion:
