Corn and Beef Chilean "Pastel de Choclo"

Step 1

Heat the oil in a large pot, saute the beef until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper, and cumin, sauté 2 minutes more.

Step 2

Add the broth and simmer for 30 minutes over low heat.

Step 3

Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally.

Step 4

Turn off heat and add the flour and stir well. Adjust seasoning if necessary. Cool and refrigerate or use immediately.

Step 5

In a cast iron or a large pot with a thick bottom, melt the butter over medium-high heat, add the frozen corn, and occasionally stir for about 8 minutes.

Step 6

Add milk, basil, salt, pepper, and Merquén or paprika and continue to cook, occasionally stirring for about 10 minutes longer.

Step 7

With a hand blender, blend the corn, trying not to go uniform, leaving some chunky parts. Add the cornmeal and continue cooking over medium heat for 5 minutes. The consistency should be firm. Taste and adjust seasoning. It will thicken slightly when cool.To assemble the pie,

Step 8

Put one layer of the prepared meat filling on a clay or baking dish. Add cooked or rotisserie chicken parts, quartered hard-boiled eggs, olives, and raisins on top of the meat.

Step 9

Cover with the corn mixture. Sprinkle with granulated sugar for a nice browning in the oven.

Step 10

Bake at 400F or 200C in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.