In a saucepan, heat ¼ cup oil over high heat. Add the ground beef and cook for 10 minutes stirring constantly. Transfer to a bowl. In the same saucepan heat the remaining oil, add onion and garlic, and cook stirring a few times until transparent. Add tomato paste, and beef stock or water, cook for 5 minutes, and return the meat to the pan. It should be saucy.
Incorporate raisins, hard-boiled eggs, and olives. Stir and turn off the heat. Reserve.
Preheat the oven to 350ºF. In a blender or grains grinder, process the corn kernels with milk and melted butter. Add sugar, salt, pepper, and egg yolks. Transfer to a bowl, and stir with a wooden spoon until the mixture looks very soft. Beat the egg whites until firm, and fold into the corn mixture.
Have a rectangular Pyrex baking pan ready. Pour half the corn mixture in the pan, cover with the cooked beef and top with the remaining corn. Brush the surface of the corn with the egg yolk and water mixture, sprinkle with aniseed, and bake for 45 minutes or until golden and firm.
Serve with ají amarillo sauce, Huancaína sauce, or Salsa Criolla.
Recipe by PERU DELIGHTS at https://perudelights.com/pastel-de-choclo-corn-pudding-creamy-and-gluten-free/