Pastel de Choclo
Pastel de Choclo offers a savory twist on traditional chicken dishes by incorporating ground beef and a flavorful array of spices like paprika and black pepper, creating a hearty meal that blends the richness of meat with the subtle sweetness of onions and eggs.
Instructions
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.
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.
Remove eggs from hot water, cool under cold running water, and peel.
Roughly chop; add to beef mixture.
Keep pino warm.
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.
Preheat the oven to 350 degrees F (175 degrees C).
Spread pino into a baking dish.
Cover with corn paste; sprinkle a little sugar on top.
Bake in the preheated oven until golden brown on top, about 20 minutes..
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