Makes 4 servings

1 pound beef chuck, trimmed
1 large Red Bliss or other waxy potato
1 large chayote
1 1/2 teaspoons salt, or to taste
2 tablespoons vegetable oil
1 medium-sized white onion, chopped fine
1 large garlic clove, minced
1 large ripe tomato (or 2 medium-sized), chopped fine
1/2 teaspoon freshly ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon crumbled dried Mexican oregano
1 Ping-Pong-sized ball of fresh masa or 2 tablespoons masa harina
1 cup chicken stock, preferably homemade
6 large sprigs fresh mint (leaves only), chopped fine
6 cilantro sprigs, chopped fine
3 large Mediterranean oregano sprigs (leaves only), chopped fine
6 Italian parsley sprigs, chopped fine
2 teaspoons Pasta de Achiote, optional