Best Causa Rellenaperuvian Layered Potato Dish Recipes

PERUVIAN CAUSA RELLENA

Steps:

• Press potatoes through potato ricer, or mash until smooth. In large bowl, mix potatoes, lime juice, salt, pepper and chiles. In medium bowl, mix chicken, peas, carrots, onion and mayonnaise.
• Place half of potato mixture on large serving platter; form into rectangle shape about 11x7 inches. Spoon chicken mixture over potato mixture on platter; sprinkle with additional salt and pepper as desired. Top with remaining potato mixture, shaping into rectangle shape.
• Refrigerate 1 hour before serving. Garnish top of potato mixture with parsley, olives and chopped eggs. Arrange lettuce leaves around potato mixture. Cut into squares.

CAUSA RELLENA

Steps:

• Mash the potatoes. Allow potatoes to cool until they are comfortable to handle.
• Mix the potatoes with the peppers, salt and juice from half a lemon. Knead until it forms a smooth paste. If the potatoes don't stick together well, add a trickle of vegetable oil and continue kneading until it sticks.
• In a separate container, season the onion with salt and juice from half a lemon.
• In another container, shred the chicken and mix it with half the mayonnaise.
• Separate the potato and chili mixture into portions. For a simple presentation, form into a flat mound on a salad plate. For a more elaborate causa, use a round metal spring mold (or a soup can with both ends cut out).
• Cover with a layer of the onion mixture.
• Cover with a layer of the the chicken.
• (For simple presentation, use one layer of each component. For elaborate presentation, use multiple thinner layers, ending with potato on the top.).
• Chill before serving. Garnish with the rest of the mayonnaise, lettuce, olives or parsley.

PERUVIAN CAUSA

Steps:

• 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.
• Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
• Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
• Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
• Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)

Steps:

• Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
• Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
• Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
• Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
• Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
• Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
• Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.