Learn how to make authentic Causa Rellena, Peru’s vibrant and flavorful layered potato dish! This easy step-by-step recipe delivers creamy potatoes, zesty fillings, and fresh toppings—perfect for appetizers, lunches, or light dinners. A true Peruvian classic you’ll love!
Yield: 6–8 servings
Prep time: 45 minutes
Cooking time: 25–30 minutes (for potatoes)
Cooling time: 1–2 hours
Total time: about 1.5–2 hours
Ingredients:
For the Yellow Potatoes (Papa Amarilla):
- 1.5 kg (about 3.3 lbs) yellow potatoes (Papa Amarilla are ideal for their texture and color. If unavailable, use Yukon Gold or another waxy potato)
- 1/4 cup vegetable oil
- 1/4 cup fresh lime juice (about 2-3 limes)
- 1-2 tablespoons ají amarillo paste (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
For the Filling (Choose one or create your variation):
Option 1: Chicken Filling
- 2 cooked and shredded chicken breasts (about 2 cups)
- 1/2 cup mayonnaise
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon lime juice
- Salt and freshly ground black pepper to taste
Option 2: Tuna Filling
- 2 (5-ounce) cans of tuna, drained well
- 1/2 cup mayonnaise
- 1/4 cup finely diced red onion
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon lime juice
- Salt and freshly ground black pepper to taste
For the Garnish:
- Hard-boiled eggs, sliced
- Botija olives (Peruvian purple olives), halved
- Fresh parsley or cilantro sprigs
- Lettuce leaves (optional, for serving)
Equipment:
- Large pot
- Potato ricer or masher
- Mixing bowls
- Spoon or spatula
- Serving platter or individual ramekins
- Plastic wrap (optional)
Let’s get started!
Step 1: Cook the Yellow Potatoes
- Wash the yellow potatoes thoroughly under cold running water to remove any dirt. Place them in a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat.
- Cook the potatoes until they are fork-tender, about 25-30 minutes. The cooking time will vary depending on the size of your potatoes.
Step 2: Peel and Mash the Potatoes
- Once the potatoes are cooked, drain them well in a colander. While they are still hot (this is important for a smooth texture), peel off the skins.
- Using a potato ricer is highly recommended for the smoothest causa. If you don’t have one, you can use a potato masher, being careful not to overwork the potatoes, which can make them gummy. Mash them until smooth with no lumps.
Step 3: Season the Mashed Potatoes
- In a large bowl, combine the mashed potatoes, vegetable oil, lime juice, and ají amarillo paste.
- Mix everything thoroughly until well combined and the potatoes have a vibrant yellow color. Season with salt and pepper to taste. Set aside to cool slightly.
Step 4: Prepare the Filling (Choose your option)
Option 1: Chicken Filling
- In a medium bowl, combine the shredded cooked chicken, mayonnaise, diced celery, diced red onion, chopped cilantro, and lime juice.
- Mix well until everything is evenly incorporated. Season with salt and pepper to taste. Set aside.
Option 2: Tuna Filling
- In a medium bowl, combine the drained tuna, mayonnaise, diced red onion, chopped cilantro, and lime juice.
- Mix well until everything is evenly combined. Season with salt and pepper to taste. Set aside.
Step 5: Assemble the Causa Rellena
- You can assemble the causa on a serving platter or in individual ramekins. If using a platter, you can optionally line it with plastic wrap for easier unmolding later.
- Take about half of the seasoned mashed potato mixture and gently spread it evenly across the bottom of your chosen dish. You can use a spoon or your hands (lightly oiled or moistened with water to prevent sticking).
- Next, carefully spread the prepared filling evenly over the potato layer.
- Finally, spread the remaining half of the mashed potato mixture evenly over the filling layer. Smooth the top surface.
Step 6: Garnish and Chill
- Decorate the top of the causa with slices of hard-boiled eggs, halved botija olives, and fresh parsley or cilantro sprigs. Get creative with your garnishes!
- Cover the cake with plastic wrap and refrigerate for at least 1-2 hours to allow it to chill and set. This will make it easier to slice and serve.
Step 7: Serve
- Carefully slice the causa into portions. If you lined your platter with plastic wrap, you can gently lift it to help with serving.
- You can serve the causa on a bed of lettuce leaves, if desired. Enjoy this delicious and vibrant Peruvian specialty!
Pro Tips for the Best Causa
- Papa Amarilla offers unmatched authenticity; Yukon Gold is a good backup.
- Ají Amarillo paste adds essential heat and flavor; adjust based on spice preference.
- Do not overmix the mashed potatoes to avoid a gummy texture.
- Prep ahead: You can store mashed potatoes and filling separately for up to 24 hours before assembling.
- Customize your filling: shrimp, crab, avocado, or veggie-based fillings are also traditional!
🌎 A Little About Causa
Causa’s roots trace back to the Incan empire, where potatoes were a dietary staple. Today, it’s a celebrated national treasure of Peru, often enjoyed at birthdays, holidays, and festive gatherings.
Its name, “Causa,” is thought to derive from the Quechua word kawsay, meaning “life” or “sustenance” — a perfect symbol for this hearty, joyful dish!
Why You’ll Love This Recipe
✅ Naturally gluten-free
✅ Make-ahead friendly
✅ Versatile with endless filling possibilities
✅ A stunning, colorful dish for any celebration!
¡Buen Provecho! (Enjoy your meal!)
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