Total time: 2 hours. Quantity: 4-6 persons.
A real meal.
The causa rellena, is a Peruvian meal, prepared with mashed potatoes, and a maceration of aji amarillo. It is accompanied with lettuce, olives, and pieces of boiled eggs. This type of food is usually similar to the same preparation that is given with the "causa limeña" and the "norteña". You can add canned fish and other ingredients that provide good flavors.
Let's see how to prepare it!
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| Causa Rellena (Recetas peruanas) |
Ingredients:
- 500g of shredded and cooked chicken meat.
- 1 kg of yellow potato cooked and mashed.
- ¼ kg of medium-sized fresh olives.
- 4 eggs cooked, and cut into slices.
- 1 fresh lettuce leaf, washed.
- ¼ kg of vegetable oil.
- 50 g of fresh aji amarillo bell pepper.
- Prepared mayonnaise.
- Salt.
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| Mashed potatoes. |
Recipe procedure.
- In a pot, proceed to boil the yellow potato, and then peel it. With the help of a "presser" start with the puree, once ready, add the aji amarillo.
- With a wooden spoon, move from one side to the other, until a firm and equal consistency is formed. Give the mashed potatoes an intense yellow color and set aside. Do not forget to add oil, to better lubricate the dough.
- Then cook the chicken meat, and shred them until only the pulp is left (i.e. remove the bones). In a small bowl, add the mayonnaise obtained and the chicken meat pulp. Make a mixture between the two; so that both ingredients become one.
- On another long and thin bowl, proceed to arrange the mashed potato, and form a thick layer, but without reaching the top of it. In the other layer, add the chicken meat with mayonnaise, and drain all over the surface.
- On top of it; add the raw egg cut in slices, and the olives, then cover with mashed potato until completely covered.
- Heat in a 125 degree oven (or use a lower temperature) for 2-5 minutes. Do not overcook.
- Serve on plates in the desired shape (as in the photo), and serve with one lettuce leaf per plate.
Note: For the chicken meat, always use the chicken breast (chicken breast) as it is the part with the most meat; and it is the most used for this preparation.