Best 2 Peruvian Causa Recipes

**Explore the Vibrant Flavors of Peruvian Causa: A Culinary Journey Through Three Unique Recipes**

Embark on a culinary adventure to Peru with causa, a versatile dish that showcases the country's rich culinary heritage. Causa, meaning "cause" or "reason" in Spanish, is a traditional layered dish featuring mashed potatoes, a variety of fillings, and a vibrant yellow pepper sauce known as ají amarillo. Discover three distinct causa recipes that capture the essence of Peruvian cuisine: the classic Causa Rellena, a delightful combination of chicken, avocado, and hard-boiled eggs; the Causa de Atún, a seafood lover's delight made with flaked tuna, mayonnaise, and red onions; and the Causa Vegetariana, a vibrant vegetarian option packed with fresh vegetables and herbs. Each recipe offers a unique taste experience, highlighting the diverse flavors and textures that make causa a beloved Peruvian dish.

Let's cook with our recipes!

PERUVIAN CAUSA

Peruvian Causa image

This spicy potato-layered dish with meat is a everyone-is-going-to-love-it dish! Even if people don't like certain ingredients, the combination is sensational! With this dish you can make the layers as thin or as thick as you like. You can substitute the tuna with chicken or other seafood.

Provided by Amber Berrocal

Categories World Cuisine Recipes Latin American South American Peruvian

Time 1h30m

Yield 8

Number Of Ingredients 9

Ingredients

8 russet potatoes, peeled
½ cup vegetable oil, or as needed
2 tablespoons minced aji amarillo
salt and ground black pepper to taste
2 (5 ounce) cans tuna, drained
1 small red onion, diced small
½ cup mayonnaise, divided
2 avocados, cut into thin strips
3 hard-boiled eggs, thinly sliced

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 43.1 g, Cholesterol 94.2 mg, Fat 34.4 g, Fiber 8.3 g, Protein 15.9 g, SaturatedFat 5.6 g, Sodium 133.9 mg, Sugar 2.8 g

PERUVIAN CAUSA RELLENA

Peruvian Causa Rellena image

Add Peruvian flavors to your meal with this layered potato and chicken recipe. A wonderful side dish made using sweet peas.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h30m

Yield 10

Number Of Ingredients 14

Ingredients

5 lb Yukon Gold potatoes, cut in half, cooked and peeled
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons Peruvian yellow chiles (aji amarillo), cooked, mashed
2 cups shredded cooked chicken breast
1/2 cup frozen sweet peas, cooked
2 medium carrots, peeled, finely chopped, cooked slightly (about 3/4 cup)
2 tablespoons finely chopped red onion
2 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1/2 cup kalamata olives
2 hard-cooked eggs, peeled, cut into wedges
Bibb lettuce leaves

Steps:

Press potatoes through potato ricer, or mash until smooth. In large bowl, mix potatoes, lime juice, salt, pepper and chiles. In medium bowl, mix chicken, peas, carrots, onion and mayonnaise.
Place half of potato mixture on large serving platter; form into rectangle shape about 11x7 inches. Spoon chicken mixture over potato mixture on platter; sprinkle with additional salt and pepper as desired. Top with remaining potato mixture, shaping into rectangle shape.
Refrigerate 1 hour before serving. Garnish top of potato mixture with parsley, olives and chopped eggs. Arrange lettuce leaves around potato mixture. Cut into squares.

Nutrition Facts : Calories 320, Carbohydrate 53 g, Cholesterol 60 mg, Fiber 4 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g

Tips:

For a smoother causa, use a food processor to blend the potatoes until they are completely smooth.
If you don't have a food processor, you can boil the potatoes and then mash them with a potato masher until they are smooth.
Make sure the potatoes are cold before you start making the causa. This will help them hold their shape better.
Use a variety of fillings to make your causa more flavorful. Some popular fillings include chicken, tuna, avocado, and vegetables.
Garnish your causa with fresh herbs, such as cilantro or parsley, to add a pop of color and flavor.

Conclusion:

Causa is a delicious and versatile Peruvian dish that can be enjoyed as an appetizer, main course, or side dish. It is easy to make and can be customized to your liking. Whether you are a fan of traditional Peruvian cuisine or are looking for something new and flavorful to try, causa is a great option. So next time you are looking for a new dish to make, give causa a try and enjoy this classic Peruvian dish.