Chilean Pastel de Choclo with Beef Pino and Chicken

What you need

• 4 large eggs
• 400 g (14 oz) boneless chicken thighs
• 2 tbsp vegetable oil
• 500 g (1 lb 2 oz) yellow onions, finely chopped
• 600 g (1 lb 5 oz) ground beef
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1/2 tsp black pepper
• 60 g (1/3 cup) raisins
• 1 kg (2 lb 3 oz) sweet corn kernels, fresh from about 7 ears, or frozen and thawed
• 1 handful fresh basil leaves, about 20
• 60 g (4 tbsp) butter
• 100 ml (scant 1/2 cup) milk
• 16 pitted black olives
• 2 tbsp icing sugar, for the top
• salt, to taste, about 2 tsp in total

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F). Put the eggs in a pan of cold water, bring to a boil and cook for 10 min. Cool them in cold water, peel and slice.

2. 2

   Simmer the chicken in salted water for 15-20 min, until cooked through and no pink remains. Lift it out, cool slightly and shred coarsely.

3. 3

   Heat the oil in a large, wide pan over medium heat. Cook the onions, stirring often, until soft and golden, 12-15 min.

4. 4

   Add the beef and cook, breaking it up, until browned and cooked through with no pink left, 8-10 min.

5. 5

   Stir in the cumin, paprika, 1 tsp salt and the pepper. Cook for 2 min, then take off the heat and stir in the raisins.

6. 6

   Blend the corn with the basil in batches, until it forms a thick, slightly coarse purée.

7. 7

   Melt the butter in a large saucepan over medium heat. Add the corn purée and stir constantly for 10-12 min, until it thickens into a soft, spoonable paste.

8. 8

   Stir in the milk a little at a time, then 1 tsp salt. Cook 2 min more and take off the heat.

9. 9

   Spread the beef mixture in a 30 x 20 cm (12 x 8 in) baking dish. Scatter the chicken, sliced eggs and olives over it.

10. 10

    Spoon the corn purée on top and smooth it out to the edges to seal in the filling. Sift the icing sugar over the surface.

11. 11

    Bake for 30 min, until the edges bubble. Switch to the grill (broiler) and cook 3-5 min more, watching closely, until the sugar caramelizes in brown patches.

12. 12

    Rest for 10 min before spooning out.

Imported from cookingtheglobe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.