Pastel de Choclo
Ingredients
2 Eggs
2 chopped Onions
2 cloves minced Garlic
1 tsp Salt
1/2 tsp Paprika
To taste Black Pepper
1 lb Ground Beef
1/2 Chicken
2 tablespoons Raisins
2 tablespoons Green Olives
3 cans Sweetcorn
2 tsp Basil
1 tablespoon Butter
1 cup Milk
2 tsp Sugar
To taste Salt
Instructions
1- Place eggs in a saucepan and cover with water.
2- Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
3- Meanwhile, heat oil in a skillet over medium heat.
4- Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes.
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- Add chicken, raisins, and olives.
7- Remove eggs from hot water, cool under cold running water, and peel.
8- Roughly chop; add to beef mixture.
9- Keep pino warm.
10- Combine corn and basil in a blender or the bowl of a food processor; blend until smooth.
11- Pour into a saucepan over medium heat.
12- Add butter; cook and stir until thickened, 7 to 10 minutes.
13- Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
14- Preheat the oven to 350 degrees F (175 degrees C).
15- Spread pino into a baking dish.
16- Cover with corn paste; sprinkle a little sugar on top.
17- Bake in the preheated oven until golden brown on top, about 20 minutes.