Instruction

• Place eggs in a saucepan and cover with water
• Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes
• Meanwhile, heat oil in a skillet over medium heat
• Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes
• Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes
• Add chicken, raisins, and olives
• Remove eggs from hot water, cool under cold running water, and peel
• Roughly chop; add to beef mixture
• Keep pino warm
• Combine corn and basil in a blender or the bowl of a food processor; blend until smooth
• Pour into a saucepan over medium heat
• Add butter; cook and stir until thickened, 7 to 10 minutes
• Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more
• Preheat the oven to 350 degrees F (175 degrees C)
• Spread pino into a baking dish
• Cover with corn paste; sprinkle a little sugar on top
• Bake in the preheated oven until golden brown on top, about 20 minutes