How to make it
5 steps. Take it one step at a time.
In a large skillet, sauté the chopped onions and garlic
In a large skillet, sauté the chopped onions and garlic until translucent. Add the ground beef and cook until browned. Season with salt, pepper, cumin, and paprika. Simmer for 15 minutes, then set aside to cool. This is the 'Pino'.
20 minBlend the corn kernels
Blend the corn kernels with the milk and fresh basil until you have a thick, slightly chunky paste. In a large pot, melt the butter, add the corn mixture, and cook over medium heat for 10-15 minutes, stirring constantly until it thickens.
15 minPreheat your oven
Preheat your oven to 400°F (204°C). In a large baking dish or individual clay pots, spread the beef filling (Pino) at the bottom. Layer with shredded chicken, olives, raisins, and sliced hard-boiled eggs.
Cover the filling
Cover the filling with the corn paste, smoothing it out with a spatula. Sprinkle the top with sugar to help it caramelize.
Bake in the preheated oven
Bake in the preheated oven at 400°F (204°C) for 30-35 minutes until the corn mixture is set and the top is golden brown and bubbly.
35 min
A little kitchen wisdom
Tradition suggests serving this in a 'paila de greda' (clay bowl). Pair it with a fresh Chilean salad of sliced tomatoes and onions.
