Pastel de Choclo (Corn Pie) with Beef

Ingredients

• 1 lb Ground Beef
• 1 medium Onion
• 2 cloves Garlic
• 1/2 cup Raisins
• 1/2 cup Black Olives
• 3 large Hard-Boiled Eggs
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1/2 cup Beef Broth
• 6 cups Corn Kernels
• 1 cup Milk
• 4 tbsp Butter
• 1 tbsp Sugar
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Prepare the ingredients: finely dice the 1 medium Onion, mince the 2 cloves Garlic, and roughly chop the 3 large Hard-Boiled Eggs. Have a 9x13-inch baking dish ready.
2. 2In a large skillet (such as a 12-inch skillet), brown the 1 lb Ground Beef over medium heat, breaking it apart with a spoon, for 8-10 minutes until no pink remains. Carefully drain any excess fat from the skillet. Add the diced 1 medium Onion and minced 2 cloves Garlic to the skillet and cook over medium heat for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Stir in the 1/2 cup Raisins, 1/2 cup Black Olives, chopped 3 large Hard-Boiled Eggs, 1 tsp Ground Cumin, 1 tsp Paprika, 1/2 cup Beef Broth, 1 tsp Salt, and 1/2 tsp Pepper into the skillet with the beef mixture. Bring the mixture to a gentle simmer over medium-low heat and cook for 10-12 minutes, stirring occasionally, allowing the flavors to meld and the liquid to slightly reduce.
4. 4While the beef mixture simmers, combine the 6 cups Corn Kernels, 1 cup Milk, 4 tbsp Butter, 1 tbsp Sugar, 1 tsp Salt, and 1/2 tsp Pepper in a blender or food processor. Blend on high speed for 2-3 minutes until the mixture is completely smooth and creamy, with no visible corn pieces.
5. 5Pour the ground beef mixture evenly into the prepared 9x13-inch baking dish. Carefully spread the smooth corn mixture over the entire surface of the beef mixture, creating an even layer. Bake in the preheated oven at 375°F (190°C) for 30-40 minutes, or until the corn topping is golden brown and bubbling around the edges.
6. 6Remove the baking dish from the oven and let the Pastel de Choclo cool on a wire rack for 10-15 minutes before serving. This cooling period allows the pie to set slightly, making it easier to serve.

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