Mazamorra chiquita

Release the starch from the corn Place the ground corn or coarse cornmeal in a large bowl and add 1.2 L cool water. Rub and knead the mixture with clean hands for 2–3 minutes, until the water turns cloudy. Let it stand for 15 minutes, then carefully pour the cloudy water into a second bowl and leave the heavier sediment behind. Let the cloudy water stand another 10 minutes; pour off the clear layer on top and reserve the starch that has settled at the bottom. Keep the sediment covered while the beef cooks.

Start the beef broth Put the beef chuck, short ribs, 2.5 L water, scallions, crushed garlic, 12 g salt and bay leaf in a large heavy pot. Bring to a boil over medium-high heat, skimming foam from the surface. Reduce to a steady low simmer, partially cover, and cook for about 90 minutes, until the chuck is tender when pierced and the short-rib meat is loosening from the bone. If the pot boils down too far, add hot water to keep the meat mostly covered.

Add the legumes and carrots Lift out the scallion bundle and bay leaf. Add the fava beans, peas, green beans and carrots. Simmer uncovered for 15 minutes, stirring once or twice, until the beans are beginning to soften but still hold their shape. Keep the soup at a gentle bubble; a hard boil can break the vegetables apart before the potatoes are ready.

Cook the potatoes until tender Add both kinds of potatoes and stir carefully. Simmer for 18–22 minutes, until a knife slides easily into the largest pieces and some potato edges begin to soften into the broth. Taste the liquid and adjust the salt. If the short-rib bones make serving awkward, remove them now, strip off any tender meat and return that meat to the pot.

Temper and add the corn thickener Whisk a ladle of hot broth into the reserved corn sediment until smooth and pourable. Lower the heat. Stir the soup in a steady circle while slowly streaming in the corn mixture. Scrape the bottom of the pot as you stir so the starch does not catch. Simmer gently for 15–20 minutes, stirring frequently, until the broth is thick and the corn tastes fully cooked rather than floury. If the soup becomes thicker than you like, loosen it with hot water or broth.

Add the greens and finish Stir in the chopped tall-stem greens, chard or spinach and cook for 4–5 minutes, until wilted and tender. Remove the pot from the heat. Stir in the cilantro and neutral oil, then taste once more for salt. The soup should be thick but still flow slowly from a ladle; add a little hot water if it stands like a paste.

Rest briefly and serve hot Let the soup stand for 5 minutes so the corn thickener settles into the broth. Ladle into warm bowls, distributing beef and vegetables evenly. Serve hot, with ají at the table if desired. Cool leftovers promptly in shallow containers and refrigerate within 2 hours.