PREP TIME: 15 MINS
COOK TIME: 20 MINS
2 lb Inca’s Food Yellow Potatoes, (or Yukon Gold potatoes) peeled
4 Tbsp olive oil
4 Tbsp lime juice
1-2 Tbsp Inca’s Food Ají Amarillo Paste
Salt and pepper, to taste
200g cooked and shredded chicken breast or tuna
3 Tbsp Alacena Mayonnaise (or prepare a vegan version)
2 tsp lime juice
½ red onion, diced
½ tomato, diced
1 ripe avocado, sliced
Salt and pepper to taste
Peel and boil the potatoes until soft.
Mash the potatoes. Then mix in the olive oil, lime juice, ají amarillo, and salt and pepper to form a smooth mixture. Afterward, let cool.
In a separate bowl, combine the chicken, tuna, or vegetarian/vegan substitutes with lime juice, mayonnaise, onion, and tomato. Salt and pepper to taste.
When the potato mixture has cooled to room temperature, evenly spread half of it in the base of a Pyrex dish. Tightly pack the mixture in order to prevent breakages. This will firm up once refrigerated.
For the next layer, neatly arrange sliced avocado. Then, on top of the avocado, add your chicken, tuna, or veggie-friendly mix. Be careful not to squash the layers below.
Add the remainder of your potato mixture to form the top layer. If using cling wrap, pull over the top layer to create a brick shape.
Refrigerate for 3+ hours. When it’s time to serve, turn the causa out onto a plate and unwrap.
Adapted from: https://www.peruforless.com/blog/causa-recipe/