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1
To make the filling, heat the oil in a large skillet over medium heat.
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2
Add the onion and cook until transparent, about 5 minutes.
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3
Add the tomatoes, oregano, bay leaf, salt, sugar, and hot pepper puree.
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4
Cover and cook over low heat for 10 minutes.
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5
Add the wine and chicken broth and cook, uncovered, until thickened.
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6
Stir in the chicken and raisins (if using) and continue to cook for a few minutes, until the sauce has thickened a little more.
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7
Discard the bay leaf and taste for salt and sugar.
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8
Let cool, then refrigerate for a few hours or overnight.
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9
To make the huminta, place the corn in a food processor and process until smooth.
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10
Mix the cornmeal, baking powder, salt, and sugar together in a small bowl and add to the food processor.
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11
Add the eggs, egg white, and pisco.
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12
Process until smooth.
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13
Add the butter and cheese and pulse until well mixed.
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14
Transfer the mixture to a large mixing bowl.
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15
Preheat the oven to 350F.
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16
Generously butter a shallow 6-cup baking dish.
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17
To assemble the torte, spread half of the huminta in the prepared dish.
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18
Spread the chicken mixture on top and cover with the rest of the huminta.
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19
Brush with the beaten egg white and bake on the middle oven rack until golden and a knife inserted in the center comes out clean, about 1 hour.
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20
It can be made ahead, cooled, and refrigerated.
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21
To serve, bring to room temperature and bake in a preheated 350F oven until heated through, about 20 minutes.
