Causa

Ingredients

• •2 lbs Yukon Gold potatoes
• •3 tbsp Ají amarillo paste
• •3 tbsp Lime juice
• •1 lb Chicken breast
• •0.5 cup Mayonnaise
• •1 small Red onion
• •1 tsp Aji rocoto
• •2 whole Avocado
• •4 whole Eggs
• •3 tbsp Olive oil
• •1.5 tsp Salt
• •0.5 tsp Black pepper

Instructions

1. 1

   Boil potatoes in their skins in salted water for 25-35 minutes until fork-tender but not falling apart. Cool slightly, then peel while still warm.

   💡 Warm potatoes absorb the ají mixture better than cold. Don't overcook or they'll become gummy.

2. 2

   Pass potatoes through a ricer or mash by hand. Add ají amarillo paste, lime juice, olive oil, salt, and pepper. Mix until uniform - the dough should hold together when pressed.

   💡 Ricing creates smooth, silky texture. Seasoning while warm allows flavors to meld.

3. 3

   Taste and adjust - the potato mixture should have a kick from the ají and bright acidity from lime. Divide into 4 portions.

   💡 The filling is already seasoned, so the potato layers need to stand up to it.

4. 4

   Mix shredded chicken with mayonnaise, ají rocoto (or cayenne), red onion, salt, and pepper. The chicken should be moist but not drowned in mayo.

   💡 The chicken filling should have a kick that contrasts the cool potato layers.

5. 5

   Using a ring mold (3-inch diameter), layer: potato (compressed), chicken, sliced avocado, hard-boiled egg slices, then potato again. Press each layer firmly.

   💡 Firm pressing creates clean layers that hold when unmolded. Work quickly with avocado to prevent browning.

6. 6

   Carefully remove the mold. Garnish with ají slices, olive oil drizzle, and lettuce leaves. Serve immediately or refrigerate up to 4 hours.

   💡 For make-ahead, wrap tightly with plastic to prevent avocado oxidation.