Peruvian Causa Food

CAUSA DE ATúN

Steps:

• Place the unpeeled potatoes in a large pot of cold water, adding 2 tablespoons of salt. Bring it to a boil and boil the potatoes until they're cooked and soft. Strain and set aside to cool.
• When the potatoes have cooled sufficiently, remove the skin. Pass them through a potato ricer three times until the dough achieves a smooth and soft consistency. Add the olive oil, ají amarillo peppers, salt and pepper to taste and the sprigs of parsley. Knead the potato dough until you get a pliable and form texture
• To serve, use a greased 3-inch diameter mini-springform pan to help you put each individual causa together. Spread the potato dough on the base, about 1 inch high. Then place a layer of avocado slices, followed by a layer of the tuna filling, and finish your causa with another 1 inch layer of potato dough. Remove the springform and repeat 3 more times.
• Decorate each serving with chopped egg and ají limo chili pepper, and enjoy!

PERUVIAN CAUSA

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.

PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)

Steps:

• Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
• Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
• Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
• Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
• Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
• Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
• Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

PERUVIAN CAUSA (LAYERED POTATO AND TUNA SALAD)

Steps:

• Boil the potatoes in salted water until tender, about 20 to 30 minutes; peel and mash while still hot.
• Let potatoes cool and mix with aji amarillo paste, vegetable oil, and lime juice; season with salt.
• Drain and combine tuna with onions and mayonnaise; set aside.
• To assemble, layer 1/3 of potato mixture on a serving dish; spread with a thin layer of mayonnaise.
• Spread avocado slices on top; spread second 1/3 of potato mash over avocados.
• Cover with the tuna salad, then top with the third 1/3 of potato mash.
• Garnish with sliced hard cooked eggs around outside and chopped black olives on top.

PERUVIAN CRAB CAUSA

Steps:

• Grease a 12-inch rectangular bread mold and cover with 2 large pieces of plastic wrap making sure they overlap so all the bottom and sides of the mold are covered and there is enough wrap on the sides of the mold so as to fold it once the causa has been assembled and you can tightly cover it.
• PREPARE THE RELISH:.
• To start the relish, finely mince the red onion, place it in a bowl and cover it with the vinegar; allow to rest for about 45 minutes.
• POTATO PASTE:.
• Place potatoes in a large pot with enough cold water to cover them by over 2 inches of water, add 2 tablespoons of salt and bring to a boil.
• Cook for about 25 minutes, until potatoes are tender when pierced with a knife.
• Drain and let them cool until you can handle them safely.
• Meanwhile, place the jalapeno pepper slices along with their juice in a blender and blend until smooth.
• Strain the mixture, separating the juice from pulp and keeping both.
• When the potatoes are cooled, peel them.
• Once they are peeled, press the potatoes through a potato ricer or the fine side of a cheese grater, making sure no lumps remain.
• Place potato paste in a large bowl and add the lime juice, canola or corn oil and 4 tablespoons of the jalapeño juice.
• Mix with a potato masher, adding salt and pepper to taste.
• Place in the refrigerator until cooled.
• TO COMPLETE THE RELISH:.
• Strain the onion, discarding the vinegar; mix with the cilantro, a little bit of salt and pepper, 1/2 cup of the minced yellow peppers, the lime juice and 1 tablespoon of the jalapeno pulp (not the juice).
• Taste and check seasoning adding more salt, pepper, juice or paste if desired, according to preference.
• MAKE THE CAUSA:.
• Mix the crabmeat with the mayonnaise and the lime juice; season with salt and pepper to taste.
• Place in refrigerator.
• Cut the avocado in half lengthwise, removing the pit.
• Cut each half in half again, making a total of four wedges.
• Using a large spoon, scoop each full avocado wedge out of the skin.
• Cut 1/4-inch thick slices across each avocado wedge (not lengthwise).
• Season with a little bit of salt, pepper and sprinkle some lime juice over all the slices.
• PREPARE THE TERRINE OR BREAD MOLD:.
• Once the potato paste is cooled, use a large spoon to spread 1/3 of the paste into a layer at the bottom of the bread mold.
• Use the backside of the spoon to evenly coat all of the bottom.
• Place 1/2 of the avocado slices in the mold for the next layer - making sure all corners and sides of the mold are covered with avocado.
• Set aside six dollops of crabmeat mixture for the serving.
• Now place 1/2 of the remaining crabmeat mixture into the mold for the next layer.
• Press down firmly with the back of a spoon.
• Repeat with one layer each of potato paste, avocado and crab, and then finish with a layer of potato paste on top.
• Fold the plastic wrap over the top of the mold (use more plastic wrap if needed to seal the top well).
• Press slightly and put in the refrigerator to chill well, at least one hour. (Place the extra crabmeat mix into the refrigerator as well.).
• To serve, carefully uncover the plastic wrap from the top of the mold.
• Unmold the crab causa over a serving platter.
• Spread some of the relish over the top of the causa.
• Place chopped lettuce leaves on six serving plates.
• Cut the causa carefully into six slices and, using a spatula, lift each slice and place one slice on top of the lettuce on each serving plate.
• Add more of the relish on the top of each slice and a dollop of the reserved crabmeat mix.
• Enjoy!

CAUSA RELLENA CON POLLO: YELLOW POTATOES WITH CHICKEN SALAD

Steps:

• Place the chopped onion in a small bowl with the juice of 1 lime and season lightly with salt. Set aside to marinate while the potatoes cook.
• Cook the potatoes in boiling salted water until soft. Peel the potatoes once they are cool enough to handle, then pass them through the finest disk of a potato ricer (or thoroughly mash them). Set aside.
• If using a fresh chili pepper, remove the seeds and coarsely chop the pepper. Place in a food processor or blender, along with the juice of the remaining 3 limes, the garlic, 1 tablespoon vegetable oil, and salt and pepper to taste. Process until smooth.
• Stir the lime/chili mixture into the potatoes, adding it in parts and tasting after each addition, until potatoes are seasoned to your liking. Stir in the remaining 3 tablespoons vegetable oil and season potatoes with more salt and pepper if needed. If using the jarred chili pepper paste, add the paste to potatoes 1 tablespoon at a time, until potatoes are seasoned as desired.
• To poach the chicken, fill a pot large enough to fit the chicken breasts in one layer with a couple inches of cold water; season with salt and pepper. Add chicken breasts and cook at a low simmer until just cooked through about 15 minutes. Shred the cooked chicken, place in a bowl, and mix with the mayonnaise and the marinated onions. Season with salt and pepper to taste.
• Generously oil a springform pan with vegetable oil. Press half of the mashed potato mixture into the bottom of the pan. Use a small offset spatula or knife to spread the potato mixer into an even layer. Cover with the chicken salad in a smooth layer. Top the chicken salad with slices of avocado. Layer the other half of the potato mixture on top and smooth the potatoes with a knife or offset spatula.
• Decorate the top with parsley leaves, slices of hard-boiled eggs and sliced olives if desired. Serve chilled.