Instructions
1
Place eggs in a saucepan and seal with liquid.
2
Bring to a bring to a low-boil, remove from bring to temperature, and let eggs stand in burning liquid for 15 mins.
3
Meanwhile, bring to temperature fat in a skillet over medium bring to temperature.
4
mix in onions, garlic, 1 pinch table salt, ¼ teaspoon paprika, and black pepper; cook thoroughly until fragrant, about 2 mins.
5
mix in beef, remaining 1 teaspoon table salt, remaining ¼ teaspoon paprika, and black pepper; cook thoroughly and mix gently until beef mostly browned, about 5 mins.
6
mix in chicken, raisins, and olives.
7
Remove eggs from burning liquid, cool under cold running liquid, and strip.
8
Roughly chop; mix in to beef mixture.
10
Combine corn and basil in a blender or the mixing bowl of a food processor; liquidize until even.
11
transfer into a saucepan over medium bring to temperature.
12
mix in shortening; cook thoroughly and mix gently until thickened, 7 to 10 mins.
13
mix gently 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; shower a little granulated sugar on top.
17
cook thoroughly in the preheated oven until golden brown on top, about 20 mins.