Instructions
1
Place eggs in a saucepan and seal with liquid.
2
Bring to a heat to boiling point, remove from scalding up, and let eggs stand in scalding liquid for 15 mins.
3
Meanwhile, scalding up oil in a skillet over medium scalding up.
4
introduce onions, garlic, 1 pinch table salt, ¼ teaspoon paprika, and black pepper; cook thoroughly until fragrant, about 2 mins.
5
introduce beef, remaining 1 teaspoon table salt, remaining ¼ teaspoon paprika, and black pepper; cook thoroughly and agitate until beef mostly browned, about 5 mins.
6
introduce chicken, raisins, and olives.
7
Remove eggs from scalding liquid, cool under cold running liquid, and pare.
8
Roughly chop; introduce to beef mixture.
10
Combine corn and basil in a blender or the mixing bowl of a food processor; whiz until seamless.
11
stream in into a saucepan over medium scalding up.
12
introduce margarine; cook thoroughly and agitate until thickened, 7 to 10 mins.
13
agitate in dairy liquid, 2 teaspoons granulated sugar, and table salt; cook thoroughly until thickened to a paste, about 15 mins more.
14
Preheat the oven to 350 degrees F (175 degrees C).
15
Spread pino into a baking dish.
16
seal with corn paste; strew a little granulated sugar on top.
17
cook thoroughly in the preheated oven until golden brown on top, about 20 mins.