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Olenka Cooks Recipe | Peruvian Causa

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Recipe Information

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Video-Specific Recipe

Peruvian Causa

Cultural Context

Causa has its roots in Peru, where it was originally a dish for the working class, utilizing leftover ingredients. This layered potato dish symbolizes the fusion of indigenous and Spanish culinary traditions, often served during festive occasions. Today, causa is celebrated not just in Peru but has also gained popularity in various Latin American countries, with numerous regional variations.

PeruvianPEmain
45 min
medium
4 servings
Servings4
4 yellow golden potatoes
4 russet potatoes
1/2 cup vegetable oil
1/2 cup aji Amarillo paste
1/4 cup key lime juice
Salt to taste
Ground white pepper to taste
3 cups shredded rotisserie cooked chicken
2 Tbsp yellow or Dijon mustard
1 cup mayonnaise
1/2 cup finely chopped celery
Ground black pepper to taste
2 avocados cut into thin strips
8 leaves chiffonade Romaine Lettuce

aji amarillo

🥗Healthier: aji panca

💰Cheaper: bell pepper

aji panca offers a milder flavor while bell pepper is more accessible.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

tofu provides a plant-based option, while canned tuna is budget-friendly.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: chickpeas

avocado adds creaminess, while chickpeas are a cost-effective protein.

1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

2

Peel potatoes carefully while hot.

3

Mash hot potatoes with a ricer. Gradually stir in oil until potatoes come together; add aji amarillo, key lime juice, salt, and pepper.

4

In a bowl, combine the chicken, mustard, mayo, celery, salt, and pepper.

5

If making ahead of time, cover and keep chilled until ready to serve.

6

Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish.

7

Spread the chicken salad over and place the avocado slices in a single layer on top.

8

Spread the remaining 1/2 of potato mixture over the avocados.

9

Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.

10

Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish.

11

Remove plastic wrap and cut casserole into squares.

12

Plate over a bed of chiffonade lettuce, and optional garnish with a drizzle of Huancaina sauce.

Cooking Techniques

boilingmashinglayeringchilling

Equipment Needed

large potcasserole dishplastic wrapbaking sheetmixing bowlricer

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

eggssoy

Also Known As

Causa RellenaCausa Limeña

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