Heat a large pan over medium heat and sauté the onion with the garlic until it begins to lightly brown.
Add the ground meat, cook it until the liquid it releases evaporates, and let the meat brown.

Add the paprika, cumin, Merquén, sea salt, and cook for a few seconds without burning the spices.
Add the rosé wine and let it reduce.
Incorporate the beef broth, tomato sauce, and mix well.

Add the carrot, kabocha squash, potatoes, red bell pepper, and green string beans, cover the pan, and cook over medium heat for about 15 minutes, until the potatoes are almost cooked.
Add the corn, spinach, and cook for a couple of minutes more.

Mash the potatoes and kabocha squash a little, but not completely, leaving chunks of them.
While making the Charquicán, prepare the onion in vinaigrette. In a bowl, whisk the oil with the vinegar and salt. Add the onion, cilantro, and mix well

Serve the Charquicán with a fried egg and the onion in vinaigrette on top.