Pastel de Choclo

• Eggs2
• Onions2 chopped
• Garlic2 cloves minced
• Salt1 tsp
• Paprika1/2 tsp
• Black PepperTo taste
• Ground Beef1 lb
• Chicken1/2
• Raisins2 tablespoons
• Green Olives2 tablespoons
• Sweetcorn3 cans
• Basil2 tsp
• Butter1 tablespoon
• Milk1 cup
• Sugar2 tsp
• SaltTo taste

Instructions

1. 1

   Place eggs in a saucepan and cover with water.

2. 2

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

3. 3

   Meanwhile, heat oil in a skillet over medium heat.

4. 4

   Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes.

5. 5

   Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes.

6. 6

   Add chicken, raisins, and olives.

7. 7

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

8. 8

   Roughly chop; add to beef mixture.

9. 9

   Keep pino warm.

10. 10

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

11. 11

    Pour into a saucepan over medium heat.

12. 12

    Add butter; cook and stir until thickened, 7 to 10 minutes.

13. 13

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

14. 14

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

15. 15

    Spread pino into a baking dish.

16. 16

    Cover with corn paste; sprinkle a little sugar on top.

17. 17

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