While the potatoes are boiling until tender, prepare the beef by grating the carrots and chayote, and adding the spices (black pepper, powdered tomato bouillon cubes, salt, oregano). Adjust the amounts to your taste. Mix everything together, then heat a little oil in a skillet and sauté the finely chopped onion and garlic until fragrant. Add the beef mixture and cook.

While the beef cooks and the liquid evaporates, mash the potatoes. Add the unsalted butter, eggs, a little salt, and the cornstarch. Let the mixture cool, then form a small potato patty in your hands (wet your hands with a little water so the potato doesn't stick).

Place some of the prepared beef in the center of the potato patty, then close it up to form a ball (shape as you like) and fry until golden. For the sauce, boil the tomatillos and dried chiles for about 3 to 4 minutes. Then blend with 2 cloves of garlic and salt to taste.

Finally, serve the stuffed potato balls with the sauce and any sides you like.