Causa Limeña Recipe

Preparation

1. 1

   Prepare the Potatoes

   Peel the potatoes and place them in a large pot of salted water. Bring to a boil and cook until tender, about 20 minutes. Drain and let cool.

2. 2

   Make the Potato Mixture

   In a large bowl, mash the cooled potatoes with a potato masher. Add ají amarillo paste, lemon juice, and salt. Mix until smooth and well combined. Set aside.

3. 3

   Prepare the Chicken Salad

   Shred the cooked chicken breast into small pieces. In a separate bowl, mix the shredded chicken with mayonnaise until well coated. Adjust seasoning if necessary.

4. 4

   Boil the Quail Eggs

   Bring a small pot of water to a boil. Carefully add the quail eggs and boil for 4 minutes. Remove them and place them in cold water to cool. Peel and set aside.

5. 5

   Assemble the Causa

   In a serving dish, spread half of the potato mixture evenly on the bottom. Layer the chicken salad on top, followed by the remaining potato mixture. Smooth the top.

6. 6

   Garnish

   Slice the avocado and cherry tomatoes. Decorate the top of the causa with avocado slices, halved cherry tomatoes, and peeled quail eggs. Drizzle with huancaina sauce before serving.