Peruvian Style Causa

Name: Peruvian Style Causa
Prep time: 270 min
Cook time: 120 min
Yield: 12
Cuisine: Peruana
Ingredients: 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

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

Published: 01-08-2019

Preparation

2h 30 mins

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.

Energy

kcal

4.65%

Carbohydrate, by difference

2.5

0.83%

Protein

Total lipid (fat)

8.5

13.08%

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100

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Provided by

Tips

It is important to cook the potato very well to achieve a smooth consistency. When boiling the potatoes with skin, they retain their starch, which helps achieve better textures in the processes. When adding the eggs, the water must be cold; otherwise, the thermal shock could break them.

Peruvian Style Causa

Ingredients

Preparation

Nutritional information

Presentation

Tips

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