Pastel de Choclo

Method

1. 1

   Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.

2. 2

   Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.

3. 3

   Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.

4. 4

   Combine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.

5. 5

   Preheat the oven to 350 degrees F (175 degrees C).

6. 6

   Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.

7. 7

   Bake in the preheated oven until golden brown on top, about 20 minutes.