recipe · 0 min · serves 4

Pastel de Choclo

Ingredients

• 2 eggs egg
• 2 onion_unit onion
• 2 cloves garlic
• 1 tsp salt
• 0.5 tsp paprika
• 1 pinch black pepper
• 1 lb ground beef
• 0.5 chicken_unit chicken
• 2 tbsp dried apricots
• 2 tbsp olives
• 3 cans corn kernels
• 2 tsp fresh basil
• 1 tbsp butter
• 1 cup milk
• 2 tsp white sugar
• 1 pinch salt

Method

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. 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. Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
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. Preheat the oven to 350 degrees F (175 degrees C).
6. Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
7. Bake in the preheated oven until golden brown on top, about 20 minutes.