Peruvian Style Causa

Unitec
A typical dish from Lima, Peruvian causa is served cold and is characterized by having a soft and creamy consistency. Made with a base of potato, the combination of textures and flavors in this dish is unique. Don't forget to prepare it with great technique, following the step-by-step guide we propose.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 2 liters water, for the potatoes
  • 1 kilo yellow potato
  • 150 grams manzano chile, for the potatoes
  • 3 limes, (their juice) for the potatoes
  • 250 grams red onion, for the potatoes
  • 1 garlic, for the potatoes
  • salt, for the potatoes
  • white pepper, for the potatoes
  • 500 milliliters vegetable oil, for the potatoes
  • 2 liters water, for the chicken
  • 500 grams chicken breast
  • salt, for the chicken
  • 1 tabasco pepper, for the chicken
  • 1 bay, for the chicken
  • 350 grams mayonnaise, for the chicken
  • 1 tablespoon lime juice, for the chicken
  • 80 grams mustard, American type, for the chicken
  • salt, for the chicken
  • pepper, for the chicken
  • 2 liters water, for the assembly
  • 5 eggs, for the assembly
  • 1 red bell pepper, (chopped brunoise) for the assembly
  • 2 avocados, cut into wedges, for the assembly
  • 1 romaine lettuce, for the assembly
  • fresh cilantro, for the assembly
Preparation
2h 30 mins
2h
Low
  • For the potatoes: in a small pot, boil the potatoes with their skin in salted water until fully cooked. Peel and cut into pieces, and set aside.
  • Place the manzano chili, lemon juice, red onion, garlic, potatoes, salt, and white pepper in the Thermomix, blend, and gradually add vegetable oil until forming a smooth paste; set aside.
  • For the chicken: in a small pot, simmer the chicken in salted water, Tabasco pepper, and bay leaf until fully cooked. Let cool and set aside.
  • In a bowl, shred with your hands and set aside.
  • Blend the mayonnaise, mustard, lemon juice, and set aside. Mix with the shredded chicken.
  • For the assembly: In a small pot, add cold water, add the eggs, and cook over medium heat. Once the water starts to boil, cook for 5 more minutes. Transfer to cold water to stop the cooking, then peel and cut the egg into quarters. Set aside.
  • In a baking dish, place a layer of the potato mixture, add avocado wedges, add the chicken mixture, and repeat the process until finishing with the potato. Decorate with egg, bell pepper, lettuce leaves, and cilantro.
  • Cut a slice and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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