Pastel de Choclo

Steps

1. 1
   Step 1:

   Place the eggs in a saucepan and cover with water.

2. 2
   Step 2:

   Bring to a boil, remove from the heat, and let the eggs stand in the hot water for 15 minutes.

   15 min
3. 3
   Step 3:

   Meanwhile, heat oil in a skillet over medium heat.

4. 4
   Step 4:

   Add the onions, garlic, 1 pinch of salt, 1/4 teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes.

   2 min
5. 5
   Step 5:

   Add the beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon paprika, and black pepper; cook and stir until the beef is mostly browned, about 5 minutes.

   5 min
6. 6
   Step 6:

   Add the chicken, raisins, and olives.

7. 7
   Step 7:

   Remove the eggs from the hot water, cool under cold running water, and peel.

8. 8
   Step 8:

   Roughly chop the eggs, add them to the beef mixture, and keep the pino warm.

9. 9
   Step 9:

   Combine the corn and basil in a blender or food processor; blend until smooth.

10. 10
    Step 10:

    Pour the corn mixture into a saucepan over medium heat. Add the butter and cook, stirring, until thickened, 7 to 10 minutes.

    7–10 min
11. 11
    Step 11:

    Stir in the milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.

    15 min
12. 12
    Step 12:

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

13. 13
    Step 13:

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

14. 14
    Step 14:

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

    20 min