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Recipe of Peruvian Style Cause
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Recipe of Peruvian Style Cause
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Peruvian Style Cause

2 h 30 min
2 h
Easy
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A typical dish of Lima, the Peruvian cause is served cold and is characterized by having a smooth and creamy consistency. Made with a potato base, the combination of textures and flavors of this food is unique. Do not forget to prepare it with a lot of technique, following the step by step that we propose.

Ingredients

12 servings
  • 2 liters of Water for the potatoes
  • 1 kilo of yellow potato
  • 150 grams of Chile Apple for the potatoes
  • 3 green lemons (its juice) for potatoes
  • 250 grams of red onion for the potatoes
  • 1 garlic for the potatoes
  • to taste of Salt for the potatoes
  • to taste of White pepper for the potatoes
  • 500 milliliters of vegetable oil for the potatoes
  • 2 liters of Water for the chicken
  • 500 grams of chicken breast
  • enough of Salt for the chicken
  • 1 piece of Tabasco pepper for the chicken
  • 1 piece of laurel for the chicken
  • 350 grams of Mayonnaise for the chicken
  • 1 tablespoon of lemon juice for the chicken
  • 80 grams of mustard American type, for chicken
  • enough of Salt for the chicken
  • enough of black pepper for the chicken
  • 2 liters of Water For the assembly
  • 5 eggs For the assembly
  • 1 red bell pepper (chopped in bronoise) for assembly
  • 2 avocados cut into segments, for assembly
  • 1 piece of Romaine lettuce For the assembly
  • enough of coriander leaf For the assembly

    Preparation

    For the potatoes: in a pot, cook the potatoes in the shell in salted water until they are fully cooked. Peel and cut into pieces, and reserve.
    Place the apple chili, lemon juice, purple onion, garlic, potatoes, salt, white pepper in the Thermomix, blend it and gradually add the vegetable oil, until it forms a smooth paste; reservation.
    For the chicken: in a pot, simmer the chicken in salt water, tabasco pepper and the bay leaf, until it is fully cooked. Let cool and reserve.
    In a bowl, weed with the help of your hands and reserve.
    Blend mayonnaise, mustard, lemon juice and reserve. Mix with the shredded chicken.
    For assembly: In a pot add the cold water, add the eggs and cook over medium heat. Once the water starts to boil cook 5 more minutes. Go through cold water to cut the egg, and then peel and cut the egg into quarters. Reservation.
    In a refractory, place a layer of the potato mixture, add avocado wedges, add the chicken mixture and repeat the process until you finish with the potato. Garnish with egg, pepper, lettuce leaves and cilantro.
    Cut a slice and enjoy.

    PRESENTATION

    On a glass refractory and an individual dish, accompanied by a refreshing drink.

    TIPS

    It is important to let the potato cook very well to have a smooth consistency. When we cook potatoes with skin, they retain their starch, which will help us obtain better textures in the processes. When adding the eggs, the water must be cold, otherwise the thermal shock could break them.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    471
    kcal
    24%
    Carbohydrates
    27.1
    g
    9.0%
    Proteins
    19.8
    g
    40%
    Lipids
    32.1
    g
    49%
    Fiber
    5.5
    g
    11%
    Sugar
    2.9
    g
    3.3%
    Cholesterol
    139
    mg
    46%
    Esha
    Rate this tip
    Ratings (2)
    Keiko Bonilla Lam
    13/08/2019 03:13:34
    Un plato delicioso.
    Sofia Sandoval
    07/08/2019 21:33:40
    Se ve bonito pero creo al sevir se revolvera y ya no se vera tan bien.

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