Heat the oil in a large pot. Sauté the beef until lightly browned, about 8 minutes, stirring occasionally. Add the paprika, salt, pepper, cumin, and sauté for 2 minutes more.

Add the broth and simmer for 30 minutes over low heat.

Add the onion, mix well, and cook over medium heat until tender, about 30 minutes, stirring occasionally.

Turn off the heat, add the flour, and stir well. Adjust the seasoning if necessary. Cool and refrigerate, or use immediately.

Melt the butter in a cast iron or large pot with a thick bottom over medium-high heat. Add the frozen corn and stir occasionally for about 8 minutes.

Add milk, basil, salt, pepper, and Merquén or paprika and continue to cook, occasionally stirring for about 10 minutes longer.

With a hand blender, blend the corn, trying not to go uniform, leaving some chunky parts. Add the cornmeal and continue cooking over medium heat for 5 minutes. The consistency should be firm. Taste and adjust seasoning. It will thicken slightly when cool.

To assemble the pie, put one layer of the prepared meat filling on a clay or baking dish. Add cooked or rotisserie chicken parts, quartered hard-boiled eggs, olives, and raisins on top of the meat.

Cover with the corn mixture. Sprinkle with granulated sugar for a nice browning in the oven.

Bake at 400F or 200C in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.