Pastel del Choclo

The Ulloa family makes this dish in such large quantities—enough to feed the extended family—that they don’t measure. I came up with this recipe for a family-sized portion after watching closely. 1 lb. lean ground beef 1 large onion, chopped 4 garlic cloves, crushed 1 tbsp merkén, or substitute 2 tsp smoked paprika, 1/2 tsp coriander and 1/2 tsp cumin 1 tsp oregano salt canola or olive oil, for cooking 3-4 cobs of corn 4-6 fresh basil leaves 6 skinless, bone-in chicken thighs or 3 chicken breasts, cooked 3 hard-boiled eggs, shelled and halved lengthwise 6-8 whole black olives (pitted) sugar, for sprinkling Preheat the oven to 350˚F. In a large skillet set over medium-high heat, cook the ground beef, breaking it up with a spoon, until it’s no longer pink. Meanwhile, boil the onion in a small pot of water for a few minutes, then drain and add to the meat along with the garlic, merkén and oregano. Cook, seasoning with salt, until the meat is browned and excess moisture has cooked off. Slice the kernels off the cobs of corn and place in the bowl of a food processor with the fresh basil. Pulse until well-blended but not completely smooth. If you’re making one large pie, place the corn in a saucepan and bring to a simmer; cook for 5-7 minutes, until the corn is tender. (Smaller baking dishes allow the corn to cook through.) To assemble, spread the meat mixture into the bottom of a casserole dish or individual oven-safe baking dishes, and top with chicken, eggs and olives. Spread the corn mixture over each, right to the edge of the baking dish, and sprinkle evenly with sugar. Bake until the top is golden and the pies are heated through and bubbly around the edges. Serves 6.