Causa (Peruvian dish)

Causa Peruvian Recipe

800 gr  potatoes (best is a mix of “papa amarilla and “papa blanca”)

     1/2  cup  vegetable oil (oil that is neutral in taste, no olive oil)

     3-4         key limes

        3  tbs. “aji Amarillo molido” (yellow chili paste)

    180  gr     chicken meat (e.g. breast)

        4  tbs   of mayonnaise

        1         avocado

                    salt & pepper

For the sauce:

     1/2         onion

                    white vinegar, aji amarillo

Preparation:

1. Cook the potatoes in little water for about 30 minutes.

2. Cook the chicken in water with salt until it’s done (about 20minutes).

3. Peel the still warm potatoes and pass them through a potato ricer.

4. Shred the cooked chicken into a separate bowl, add the mayonnaise. Salt and pepper to taste. This and the avocado will be the stuffing.

5. Squeeze the key limes and filter the received juice. Put into the smashed potatoes. Per serving portion this should be between half and one lime (depending on the size of the lime; if in doubt, better take half a lime)

6. Add the vegetable oil (2 tbs. per portion) and the chili pure to the smashed potatoes. Add salt and pepper to taste. Stir.

7. Use a metal ring of about 10cm in diameter and 6cm in height and put it on the plate.

Form a 1.5cm layer of the potato mass within the ring.
Add a 1cm layer of the chicken-mayonnaise and a 1cm layer of the potato mass.

            Add a layer of avocado slices and fill the form with another potato layer.

8. Remove the metal ring and decorate the dish as you like: mayonnaise, olive, an avocado slice, parsley, fresh chili, or the following sauce:

9. Mince half an onion and some fresh yellow chili, then add 1-2 tbs. of yellow chili paste, salt & pepper to taste, 1 tbs. of lemon juice, and 2 tbs. of vinegar.

If do not want to prepare every single serving plate, you can use a rectangle form where all the mass enters and build up the layers there. For cutting and serving use a spatula.