Causa is a Peruvian dish of seasoned mashed yellow potatoes layered with a savory filling and served chilled or cool, often with avocado and hard-boiled egg. Lime juice and ají amarillo give the potato a lively, gently spicy flavor, while tender chicken makes this version satisfying and easy to portion for lunch or a shared meal.
Ingredients
- 2 lb (900 g) yellow-fleshed potatoes, such as Yukon Gold
- 8 cups (1.9 L) water for boiling the potatoes
- 1 tbsp (15 g) fine salt for the potato water, plus more to taste
- 1 lb (450 g) boneless, skinless chicken breast
- 4 cups (950 ml) water for poaching the chicken
- 1 small bay leaf
- 2 large eggs
- 1/3 cup (80 ml) fresh lime juice, divided
- 1/3 cup (80 ml) neutral oil, such as sunflower or canola oil
- 2 tbsp (30 g) ají amarillo paste
- 1/3 cup (75 g) mayonnaise
- 1/4 cup (40 g) finely diced red onion
- 1/2 cup (75 g) cooked peas, thawed if frozen
- 1 ripe avocado, about 7 oz (200 g), peeled and thinly sliced
- 2 tbsp (8 g) chopped fresh cilantro, for serving
- 6 pitted black olives, halved, for serving
- 1/4 tsp ground black pepper
Instructions
- Cook the potatoes. Scrub the potatoes and put them, whole and unpeeled, in a large pot. Add the 8 cups (1.9 L) water and 1 tablespoon (15 g) salt. Bring to a boil, then lower the heat to maintain a steady simmer. Cook for 20 to 25 minutes, until a thin knife slides through the center of the largest potato without resistance. Drain carefully. When the potatoes are cool enough to handle but still warm, peel them; the skins should come away easily. Rice or mash them thoroughly while warm, removing any firm lumps. A potato ricer gives the smoothest texture, but a masher works if you take your time.
- Poach the chicken and boil the eggs. While the potatoes cook, put the chicken breast, 4 cups (950 ml) water, and bay leaf in a saucepan. Bring the water just to a gentle simmer, cover partly, and cook for about 12 to 15 minutes, turning the chicken once if it is not fully submerged. Check the thickest part with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Transfer the chicken to a plate and let it cool enough to handle, then shred it finely with two forks. At the same time, place the eggs in a small saucepan, cover with water, bring to a boil, and simmer for 10 to 12 minutes. Cool them in cold water, peel, and check that the yolks and whites are firm.
- Season the potato mixture. In a large bowl, combine the warm mashed potatoes with 1/4 cup (60 ml) of the lime juice, the oil, ají amarillo paste, and the black pepper. Mix until evenly colored and smooth, then taste before adding more salt. The mixture should taste bright and savory rather than sharply sour. If it feels stiff or dry, mix in the remaining lime juice a teaspoon at a time. Let the potato mixture cool until it is no longer warm to the touch before assembling; warm potatoes can soften the filling and avocado.
- Make the chicken filling. In a medium bowl, stir together the shredded chicken, mayonnaise, diced red onion, peas, and the remaining 2 tablespoons (30 ml) lime juice. Season with a small pinch of salt and taste. The mixture should hold together when spooned but still look moist. Chop one of the peeled eggs and fold it into the chicken if you like; otherwise, save both eggs for the garnish. Keep the filling refrigerated if you are not assembling the causa right away.
- Layer the causa. Line a 9-by-5-inch (23-by-13-cm) loaf pan with plastic wrap, leaving enough overhang to lift out the finished dish. Press half of the potato mixture into an even layer in the bottom, reaching the corners without packing it so firmly that it becomes dense. Spread the chicken filling over it. Arrange the avocado slices in a single layer on top of the filling, then cover with the remaining potato mixture. Smooth the surface gently with a spoon or damp fingers. Cover and refrigerate for 30 minutes so the layers firm up and slice cleanly.
- Unmold and garnish. Use the plastic wrap to lift the causa from the pan and set it on a serving plate, or serve it directly from the pan in neat scoops. Cut the remaining egg into wedges and arrange it on top with the cilantro and halved olives. Use a sharp knife wiped clean between cuts for tidy slices. Serve cool, not icy cold, so the potato’s lime and ají flavors are easy to taste.
Tips
- Choose potatoes that mash smoothly. Yellow-fleshed potatoes are traditional in many causa-style recipes and have a buttery texture that holds together well. If you use a starchier potato, mash it while warm and add the oil gradually; overworking it can make the mixture gluey.
- Adjust the ají amarillo carefully. Ají amarillo paste brings both fruitiness and moderate heat. Brands and homemade pastes vary, so start with 1 tablespoon (15 g) if you are sensitive to spice, taste the potato, and add the rest as needed. For a substitute, use 2 tablespoons (30 g) finely minced yellow bell pepper and a small pinch of cayenne; it will be milder and less fruity than the original.
- Keep the layers distinct. Cool the potatoes before assembly and spread the filling evenly to the edges. Press each potato layer just enough to make it level. Packing it hard or spreading a warm filling can blur the layers and make the finished dish heavy.
- Protect the avocado from browning. Slice it shortly before layering and brush it lightly with a little lime juice from the measured amount. Choose an avocado that yields slightly to gentle pressure but is not mushy, so its slices remain intact.
Serving Suggestions
Serve causa as a cool main course for lunch or as a substantial first course at dinner. The recipe makes six generous slices; for a buffet or a meal with several dishes, cut smaller portions. A crisp green salad dressed with lime, a simple tomato salad, or lightly dressed greens add freshness without competing with the seasoned potato. If you want a more filling plate, offer extra peas, sliced cucumber, or a small serving of rice alongside it.
The egg, olives, and cilantro make a colorful finish, but they are optional garnishes rather than part of the structure. A few extra avocado slices can be added just before serving. Causa is best served cool, after its short chill, rather than straight from a very cold refrigerator; let it stand on the counter for about 10 minutes while setting the table, but do not leave it out longer than food-safety guidance allows.
Variations
Chicken is a practical filling, but causa is made in many regional and household styles. For a tuna version, replace the cooked chicken with one drained 5 oz (142 g) can of tuna and mix it with the mayonnaise, onion, peas, and lime juice. The tuna filling is quicker to prepare and has a more pronounced savory flavor. For a vegetarian option, replace the chicken with 1 1/2 cups (240 g) cooked chickpeas, lightly mashed, and add 2 tablespoons (30 g) extra mayonnaise or olive oil if the filling needs help holding together.
You can also make individual portions instead of a loaf. Set a round ring mold, about 3 inches (8 cm) wide, on each plate and press in a layer of potato, a spoonful of filling, avocado, and another layer of potato. Lift the mold carefully and garnish each portion. A ring mold gives a tidy presentation, while the loaf-pan method is easier when serving several people. If you prefer a little more heat, add a small amount of ají amarillo to the filling as well as the potatoes, tasting as you go.
Storage and Reheating
Because this dish contains cooked chicken, mayonnaise, egg, and avocado, refrigerate it within 2 hours of preparation or serving. Cover leftovers tightly and keep them refrigerated at 40°F (4°C) or colder. Cooked leftovers generally keep for 3 to 4 days in the refrigerator, although the avocado may darken and the potato can lose some of its fresh texture; for the best appearance, aim to eat this causa within 2 days. If you know you will have leftovers, keep some garnish separate and add it just before serving.
Causa is intended to be served cool, so it does not need reheating. Freezing is not recommended: thawed potato can become watery or grainy, and avocado may turn soft. Discard the dish if it has been at room temperature for more than 2 hours, or more than 1 hour when the room or outdoor temperature is above 90°F (32°C). If you remove only a portion for serving, return the rest to the refrigerator promptly.
Frequently Asked Questions
What does causa mean, and where is the dish from?
Causa is a Peruvian potato dish, commonly served as a chilled layered preparation. Its exact name history is not settled, and recipes vary by region and household. Yellow potato seasoned with lime and ají amarillo is a familiar base, while fillings can include chicken, tuna, seafood, or vegetables.
Can I make causa ahead of time?
Yes. Assemble the potato and filling layers, cover the pan, and refrigerate them for up to a day before serving. For the freshest look, add the avocado and final egg, olive, and cilantro garnish shortly before serving. Keep the assembled dish chilled and follow the two-hour limit for time spent out of refrigeration.
What can I use if I cannot find ají amarillo paste?
Yellow bell pepper with a pinch of cayenne is an accessible stand-in, though it will not have the same distinctive fruity flavor or depth. You can also use a mild yellow chile paste if available, starting with a small quantity and tasting before adding more. Avoid substituting an equal amount of a very hot chile paste unless you want a much spicier potato layer.
Why is my causa mixture too soft to slice?
It may have been undercooked or waterlogged potatoes, excess lime juice or oil, or too little chilling time. Next time, drain the potatoes thoroughly, let them steam-dry in the colander for a minute, and add liquid gradually. Chill the assembled dish for the full 30 minutes, or longer if your kitchen is warm, before slicing.
Can I serve causa warm?
This layered version is meant to be cool or at room temperature, which helps the potato hold its shape and keeps the avocado and mayonnaise-based filling pleasant. Do not heat the assembled dish. If you prefer warm food, serve the chicken filling separately while warm and assemble the potato layers only after the components have cooled; the classic layered presentation will be less firm.
Related
- Peruvian Recipes With Quinoa: Aji Amarillo Quinoa Stew
- What Is Peruvian Food Like? Flavors, Dishes & Regions
- Causa Rellena: Peruvian Potato Cakes with Chicken
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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