Causa Limeña

🧂 Ingredients

• 1 kg Yellow potatoes(Yukon Gold or similar waxy yellow potatoes are ideal for their texture and color.)
• 3 tbsp Ají amarillo paste(Adjust to your spice preference. Available in Latin American markets or online.)
• 60 ml Lime juice(Freshly squeezed is best.)
• 120 ml Vegetable oil(A neutral oil like canola or sunflower oil.)
• 300 g Cooked shredded chicken(Boiled or roasted chicken breast, finely shredded.)
• 120 ml Mayonnaise(Good quality mayonnaise.)
• 1 Avocado(Ripe but firm, thinly sliced or diced for layering and garnish.)
• 2 Hard-boiled eggs(Peeled and sliced for garnish.)
• 12-18 Black olives(Pitted, for garnish.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the potato dough: Place the yellow potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook for about 20-25 minutes, or until fork-tender. Drain the potatoes thoroughly and immediately pass them through a potato ricer or mash them very finely while still hot. This is crucial for a smooth texture. In a large bowl, combine the riced potatoes with ají amarillo paste, fresh lime juice, and vegetable oil. Season with salt and pepper to taste. Mix gently until well combined and the mixture is a uniform yellow color. The dough should be soft but not sticky. Let it cool slightly.

   ⏱️ 30 minutes
2. 2

   Prepare the chicken filling: In a medium bowl, combine the shredded cooked chicken with mayonnaise. Season with salt and pepper to taste. Mix until the chicken is evenly coated. Set aside.

   ⏱️ 5 minutes
3. 3

   Assemble the causa: Lightly oil a rectangular mold or a small loaf pan (approximately 8x4 inches or similar). Alternatively, you can use individual serving rings. Press about half of the potato mixture evenly into the bottom of the mold, creating a smooth layer. Top with the chicken salad mixture, spreading it evenly. Arrange a layer of sliced avocado over the chicken. Gently press the remaining potato mixture on top to form the final layer, smoothing the surface. Cover the mold tightly with plastic wrap.

   ⏱️ 15 minutes
4. 4

   Chill the causa: Refrigerate the assembled causa for at least 1 hour, or until firm. This allows the layers to set and makes it easier to slice and serve.

   ⏱️ 1 hour
5. 5

   Serve: Carefully unmold the causa onto a serving platter. If using individual rings, gently lift them off. Slice the causa into desired portions. Garnish each serving with slices of hard-boiled egg, a few black olives, and a small dollop of mayonnaise or a slice of avocado, if desired. Serve chilled.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Use starchy yellow potatoes like Yukon Gold for the best texture and color. Avoid waxy white potatoes.
• ✓Ricing the potatoes while they are still hot is essential for achieving a smooth, lump-free mash.
• ✓Adjust the amount of ají amarillo paste to control the spice level. Start with less if you are sensitive to heat.
• ✓Ensure the causa is well-chilled before slicing; this helps the layers hold their shape.
• ✓For a tuna causa, substitute the shredded chicken with canned tuna (drained and flaked) mixed with mayonnaise.

🔄 Variations

• Tuna Causa: Replace shredded chicken with canned tuna mixed with mayonnaise.
• Vegetarian Causa: Omit the chicken and layer with a creamy avocado filling or a vegetable salad.
• Seafood Causa: Use cooked shrimp, crab, or octopus mixed with mayonnaise.
• Octopus Causa: Finely chop cooked octopus and mix with mayonnaise, ají amarillo, and lime juice.

🥗 Nutrition

Per serving