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Authentic Causa Rellena Recipe Peru, South America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Causa rellena traditionally consisted only of mashed potatoes infused with lime juice, oil, and aji amarillo paste—a Peruvian yellow chili paste that gives the dish its distinctive yellow color and spicy flavor. However, a classic causa rellena these days will have layers of said seasoned mashed potatoes and a filling in the center. Common fillings include tuna salad, chicken salad, or seafood mixed with mayonnaise, finely chopped vegetables (like onions), and sometimes avocado, boiled eggs, and olives. Causa Rellena is served cold, making it a refreshing appetizer or side dish, especially during warmer months. It's often garnished with hard-boiled eggs, olives, and avocado slices.
Cooking tips
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potatoes
Traditionally, Peruvian yellow potatoes are used for this dish, but if unavailable, use any floury potato you have (russet and Yukon Gold potatoes are said to work well in this dish), as you do not want your mash to be thick and gluey. In Peru, green lima beans and yellow yucca are sometimes used instead of potatoes. -
filling
Typical fillings are chicken and tuna. They are shredded and mixed with mayonnaise and onion. However, other fish, such as trout, seafood, and vegetables, can also be used to make the filling. -
ají amarillo peppers
The peppers should be deveined with seeds completely removed, or they will be too spicy. For best results, removing their skins as well is recommended so they are as smooth as possible. To remove the skins, boil them to soften them so they're easier to peel. -
shape
Causa rellena is a layered dish, usually assembled into a rectangular baking dish, then cut into portions or straight away shaped into round, individually-sized portions. Another popular way of shaping causa rellena is to shape it into a roll, with the filling in the center. -
serving
Causa rellena is served chilled, either as a starter or a side dish, and can be accompanied by lettuce. As far as garnishing, hard-boiled eggs, olives, and strips of pepper usually decorate the dish.
Recipe variations
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Classic Causa Rellena
Ready in 2h 20minThe following recipe shows the classic preparation of causa rellena with a chicken and mayonnaise filling. Additionally, one layer of avocado sits on the first layer of mashed potatoes. You can embellish the top of the with chopped hard-boiled eggs and strips of bell pepper. The recipe is adapted from the official tourism website of Peru.
Classic Causa Rellena
PREP 40min
COOK 40min
RESTING 1h
READY IN 2h 20min
The following recipe shows the classic preparation of causa rellena with a chicken and mayonnaise filling. Additionally, one layer of avocado sits on the first layer of mashed potatoes. You can embellish the top of the with chopped hard-boiled eggs and strips of bell pepper. The recipe is adapted from the official tourism website of Peru.
Ingredients
1 kg (2.2 lbs) potatoes
1/2 kg (1.1 lbs) shredded parboiled chicken meat
1 medium onion, chopped into squares
1 cup (230g) mayonnaise
1 lime, juice of
3 ají amarillos without veins so they don't sting
1 avocado peeled and cut into 1/2 cm (1/4") slices.
2 or 3 tbsp vegetable oil
salt and pepper to taste
Preparation
Step 1/7
First, lightly boil the potatoes until they are just tender. Once they're cool enough to handle, peel them and pass them through a potato ricer to mash them smoothly. Allow the mashed potatoes to cool down.
Step 2/7
Next, incorporate the finely ground peppers, oil, lemon juice, salt, and pepper into the mashed potatoes.
Step 3/7
Thoroughly mix the ingredients, kneading the potato mixture and dividing it into three equal portions.
Step 4/7
Combine the shredded chicken with mayonnaise and finely chopped onion, adjusting the seasoning with additional salt if needed.
Step 5/7
Take one portion of the potato mixture and press it into the base of a bowl to form a layer about one centimeter thick. Layer slices of avocado over the potato base, seasoning them with a little salt and pepper to taste.
Step 6/7
Add another layer of the potato mixture over the avocado, followed by an even spread of the chicken mixture. Top this with the final layer of potato.
Step 7/7
Embellish the top with strips of bell pepper and slices of hard-boiled egg for decoration.
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