How to make Causa Rellena (3 different variations)
Recipes in this Video
Causa is a traditional Peruvian dish that showcases the versatility of potatoes, a staple ingredient in the region. Originating from the coastal areas, it is often prepared for special occasions and celebrations, symbolizing the rich culinary heritage of Peru. Today, variations of causa can be found worldwide, with different fillings and presentations, reflecting local tastes and ingredients.
Ingredients
- ●potatoes
- ●chicken
- ●lime juice
- ●mayonnaise
- ●yellow chili pepper
- ●salt
- ●black pepper
- ●avocado
- ●hard-boiled eggs
- ●olives
- ●cilantro
- ●vegetable oil
- ●garlic
- ●onion
- ●lettuce
Instructions
- 1Boil potatoes until tender, about 20 minutes.
- 2Peel and mash the potatoes in a bowl.
- 3Add lime juice, salt, and black pepper to the mashed potatoes; mix until smooth.
- 4In another bowl, combine shredded chicken, mayonnaise, garlic, and yellow chili pepper; mix well.
- 5Layer half of the potato mixture in a serving dish, pressing down to form a base.
- 6Spread the chicken mixture evenly over the potato base.
- 7Top with the remaining potato mixture, smoothing the surface.
- 8Chill in the refrigerator for at least 30 minutes to set.
- 9Slice the causa into portions for serving.
- 10Garnish with avocado slices, hard-boiled eggs, and olives.
- 11Sprinkle with chopped cilantro before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
yellow chili pepper
Healthier: bell pepper
Cheaper: jalapeño
Bell pepper is milder and more accessible
hard-boiled eggs
Healthier: tofu
Cheaper: chickpeas
Tofu provides protein while being plant-based
avocado
Healthier: mashed peas
Cheaper: cucumbers
Mashed peas offer creaminess at a lower cost
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups mashed yellow potatoes
- ●1 can (5 oz) tuna, drained
- ●1/2 cup mayonnaise
- ●1/4 cup lime juice
- ●1/4 cup chopped cilantro
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1 avocado, sliced
- ●1/4 cup sliced olives (optional)
Instructions
- 1Boil the yellow potatoes until tender, then peel and mash them in a bowl.
- 2Add lime juice, salt, black pepper, and paprika to the mashed potatoes. Mix well until smooth.
- 3In another bowl, combine the drained tuna, mayonnaise, and chopped cilantro. Mix until well combined.
- 4Take half of the potato mixture and press it into the bottom of a serving dish to form a base layer.
- 5Spread the tuna mixture evenly over the potato base.
- 6Layer the remaining potato mixture on top of the tuna, smoothing it out to create an even layer.
- 7Chill the assembled dish in the refrigerator for at least 30 minutes to firm up.
- 8Once chilled, slice the causa into portions and top with avocado slices and olives if desired.
- 9Serve cold as an appetizer or light meal.
Equipment
Causa is a traditional Peruvian dish that showcases the country's love for potatoes and seafood, often served as a refreshing appetizer or main course.
Ingredients
- ●2 cups mashed yellow potatoes
- ●1/2 cup lime juice
- ●1/4 cup vegetable oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 cup cooked crab meat
- ●1/2 avocado, sliced
- ●1/4 cup mayonnaise
- ●1/4 cup chopped cilantro
- ●1/2 red onion, finely chopped
- ●1/2 tsp chili powder
Instructions
- 1Boil the yellow potatoes until tender, then peel and mash them in a bowl.
- 2In a separate bowl, mix the lime juice, vegetable oil, salt, and black pepper.
- 3Combine the mashed potatoes with the lime mixture until smooth and well incorporated.
- 4Divide the potato mixture into two equal portions. Press one portion into the bottom of a serving dish to form a base.
- 5In another bowl, mix the crab meat, mayonnaise, chopped cilantro, red onion, and chili powder.
- 6Spread the crab mixture evenly over the potato base in the serving dish.
- 7Top the crab mixture with the second portion of the potato mixture, pressing down gently to form a layer.
- 8Garnish with avocado slices and additional cilantro if desired.
- 9Chill in the refrigerator for at least 30 minutes before serving.
- 10Cut into slices and serve cold.
Equipment
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