Pastel De Choclo

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1. 1Step 1: In a large pan on the stove, heat the vegetable oil and then add the onions.
2. 2Step 2: Saute the onions until they turn translucent, about 5 minutes.
3. 3Step 3: Add the spices into the onions and continue to saute for about 15 more minutes, until they soften significantly, adding more vegetable oil as necessary.
4. 4Step 4: Add the ground beef into the pan and cook until the meat is browned. Add the beef broth into the pan and allow the liquid in the pan to reach a light simmer. Allow it to simmer, uncovered, for 20 minutes total or until some of the liquid has evaporated. Do not boil the liquid or the meat will dry out.
5. 5Step 5: Remove the meat from heat and set aside.
6. 6Step 6: Add the corn, basil and 1/4 cup milk to a large bowl. Use an immersion blender to blend until the corn is smooth and forms a cream. Alternatively, you can use a blender or food processor.
7. 7Step 7: Transfer the blended corn mixture to a medium-sized pot on the stove. Stir in the salt and paprika.
8. 8Step 8: Stir the corn mixture constantly for about 20 minutes so that it doesn't burn. Once it reaches a thick consistency, remove it from the heat.
9. 9Step 9: Preheat the oven to 375 degrees fahrenheit.
10. 10Step 10: Spread the meat mixture across the bottom of a 9x13 casserole dish. Then layer the cooked chicken, halved hard boiled eggs, olives, and raisins over the top of the meat.
11. 11Step 11: Pour the cooked corn mixture over the layers and spread until the corn mixture covers the contents of the casserole dish. Sprinkle the corn mixture with sugar, if desired.
12. 12Step 12: Place your Pastel de Choclo in the oven and cook, uncovered, for about 40 minutes or until the corn mixture starts to stiffen and brown.
13. 13Step 13: Remove from the oven and let rest for 10 minutes before enjoying.