Entrée: Peru – Causa Rellena (Stuffed Causa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 0 min

Additional 30 min

Total 55 min

Ingredients

2 1 / 4 lb / 1 kg yellow potatoes (or Yukon Gold), peeled and boiled until tender
1 cup (240 ml) cooked beets, mashed or finely grated
2–3 tbsp (30–45 ml) aji amarillo paste (or mild yellow pepper paste) mixed with 2 tbsp (30 ml) oil
Juice of 1 lime (plus extra to taste)
Salt and pepper to taste
2 ripe avocados, sliced
1 cup (240 ml) cooked shredded chicken or tuna mixed with mayonnaise
1 / 2 cup (120 ml) mayonnaise (for filling)
1 / 2 cup (120 ml) cherry tomatoes, halved (for garnish)
Hard-boiled eggs and olives (optional, for garnish)

Instructions

1. Mash hot boiled potatoes until smooth; mix in the cooked mashed beets, aji amarillo paste, lime juice, salt and pepper to taste to form a cohesive, colored potato dough.
2. In a ring mold (or by hand), press half the potato mixture into the base to form a layer.
3. Mix shredded chicken or tuna with mayonnaise and a little lime; spread this filling over the potato layer.
4. Add a layer of sliced avocado, then top with the remaining potato mixture, pressing gently to seal.
5. Refrigerate 30 minutes to set. Unmold, garnish with cherry tomato halves, sliced hard-boiled egg and olives, then slice to serve as an entrée.