Yellow Potato Causeway (Causa Rellena)

Yellow Potato Causeway (Causa Rellena)

Layers of lime-spiked mashed potato wrap around cool chicken salad in this chilled Peruvian classic.

Total 3 hr Makes 8 servings Calories 365/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

Allergens

Eggs

Causa rellena stacks silky yellow potato mash, tangy lime and aji amarillo, around a creamy chicken or tuna filling, finished with avocado and hard-boiled egg. Served cold, it works as a light lunch, appetizer, or buffet centerpiece, and the layers can be assembled a day ahead for cleaner slices.

Ingredients

  • 3 pounds yellow potatoes (such as Yukon gold), peeled and quartered
  • 1/3 cup aji amarillo paste
  • 1/4 cup vegetable oil
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt, plus more to taste
  • 2 cups cooked chicken breast, shredded
  • 1/2 cup mayonnaise
  • 1 stalk celery, finely diced
  • 2 tablespoons red onion, finely diced
  • 2 hard-boiled eggs, sliced
  • 1 avocado, sliced
  • 12 black olives, pitted and halved
  • 1 tomato, sliced, for garnish
  • 2 tablespoons fresh cilantro leaves, for garnish

Method

  1. Place the potatoes in a 6-quart saucepan, cover with cold water by 2 inches, and add a generous pinch of salt.

  2. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender.

  3. Drain the potatoes well and pass them through a potato masher or ricer into a large bowl while still hot.

  4. Add the aji amarillo paste, vegetable oil, lime juice, and 1 teaspoon salt to the mashed potatoes and mix until smooth and uniform in color.

  5. Taste the potato mixture and adjust salt and lime juice as needed, then cover and refrigerate until just cool enough to handle, about 20 minutes.

  6. In a medium bowl, combine the shredded chicken, mayonnaise, celery, and red onion, stirring until evenly coated. Season with salt to taste.

  7. Line an 8x8-inch glass or ceramic dish with plastic wrap, leaving overhang on all sides.

  8. Press half of the potato mixture evenly into the bottom of the dish to form a smooth, firm layer.

  9. Spread the chicken salad evenly over the potato layer, then arrange avocado slices over the chicken salad in a single layer.

  10. Press the remaining potato mixture over the top in an even layer, smoothing the surface with a spatula.

  11. Fold the plastic wrap over the top, pressing gently to compact the layers, and refrigerate until firm.

  12. Unwrap the top, invert the causa onto a serving platter, and remove the remaining plastic wrap.

  13. Garnish the top with sliced hard-boiled eggs, black olives, tomato slices, and cilantro leaves. Slice into squares and serve cold.

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    Yellow Potato Causeway (Causa Rellena)

    Causa rellena stacks silky yellow potato mash, tangy lime and aji amarillo, around a creamy chicken or tuna filling, finished with avocado and hard-boiled egg. Served cold, it works as a light lunch, appetizer, or buffet centerpiece, and the layers can be assembled a day ahead for cleaner slices.

    3 hr 8 servings 365 cal

    Ingredients

    • 3 pounds yellow potatoes (such as Yukon gold), peeled and quartered
    • 1/3 cup aji amarillo paste
    • 1/4 cup vegetable oil
    • 1/4 cup fresh lime juice
    • 1 teaspoon salt, plus more to taste
    • 2 cups cooked chicken breast, shredded
    • 1/2 cup mayonnaise
    • 1 stalk celery, finely diced
    • 2 tablespoons red onion, finely diced
    • 2 hard-boiled eggs, sliced
    • 1 avocado, sliced
    • 12 black olives, pitted and halved
    • 1 tomato, sliced, for garnish
    • 2 tablespoons fresh cilantro leaves, for garnish

    Method

    1. 1

      Place the potatoes in a 6-quart saucepan, cover with cold water by 2 inches, and add a generous pinch of salt.

    2. 2

      Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender.

    3. 3

      Drain the potatoes well and pass them through a potato masher or ricer into a large bowl while still hot.

    4. 4

      Add the aji amarillo paste, vegetable oil, lime juice, and 1 teaspoon salt to the mashed potatoes and mix until smooth and uniform in color.

    5. 5

      Taste the potato mixture and adjust salt and lime juice as needed, then cover and refrigerate until just cool enough to handle, about 20 minutes.

    6. 6

      In a medium bowl, combine the shredded chicken, mayonnaise, celery, and red onion, stirring until evenly coated. Season with salt to taste.

    7. 7

      Line an 8x8-inch glass or ceramic dish with plastic wrap, leaving overhang on all sides.

    8. 8

      Press half of the potato mixture evenly into the bottom of the dish to form a smooth, firm layer.

    9. 9

      Spread the chicken salad evenly over the potato layer, then arrange avocado slices over the chicken salad in a single layer.

    10. 10

      Press the remaining potato mixture over the top in an even layer, smoothing the surface with a spatula.

    11. 11

      Fold the plastic wrap over the top, pressing gently to compact the layers, and refrigerate until firm.

    12. 12

      Unwrap the top, invert the causa onto a serving platter, and remove the remaining plastic wrap.

    13. 13

      Garnish the top with sliced hard-boiled eggs, black olives, tomato slices, and cilantro leaves. Slice into squares and serve cold.