Pastel de Choclo

Ingredients

• 1 pcs Onion
• 250 g Beef Chuck
• 2 pcs Garlic
• 0.5 tsp Cumin
• 1 tsp Paprika
• 1.5 tbsp Olive Oil
• 1 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 120 ml Beef Stock
• 2 tbsp Raisins
• 6 pcs Black Olives
• 2 pcs Eggs
• 400 g Corn Kernels
• 120 ml Milk
• 8 pcs Basil
• 1 tbsp Butter
• 1 tsp Sugar
• 2 tbsp Cilantro

Method

1. Bring a small saucepan of water to a gentle boil over medium heat, lower in {eggs}, and cook until the yolks are just set. Cool under running water and peel so they stay tender.
2. Heat {olive_oil} in a large skillet over medium heat. Add {onion} with a pinch of {kosher_salt} and sweat until soft and sweet. Stir in {garlic}, {cumin}, and {paprika} for a brief bloom until fragrant, then add {beef_chuck}, season with more {kosher_salt} and {black_pepper}, and cook without crowding until browned at the edges. Add {beef_stock}, reduce until glossy, then fold in {raisins}.
3. Blend {corn_kernels} with {milk}, {basil}, and a pinch of {kosher_salt} until thick and mostly smooth but still slightly textured, like a custardy batter rather than a fine puree.
4. Melt {butter} in a saucepan over medium heat, add the blended {corn_kernels} mixture, and cook, stirring often, until thickened and lightly steaming. Season with more {kosher_salt} so the sweetness tastes balanced.
5. Heat the oven to high heat. Spoon the {beef_chuck} pino into a small baking dish, tuck in {black_olives} and wedges of {eggs}, cover with the thickened {corn_kernels} topping, and smooth the surface to the edges for an even bake.
6. Dust the top with {sugar} and bake until the corn crust is puffed, blistered, and caramelized in spots and the filling bubbles around the edges.
7. Rest the pastel briefly so the layers settle, then finish with {cilantro} for a fresh lift and serve hot.