Causa rellena is a Peruvian dish of seasoned mashed potatoes molded around or layered with a savory filling; this version combines tender chicken, avocado, and tomato. Ají amarillo gives the potatoes their characteristic fruity warmth, while lime brightens the rich, smooth layers. Families and regions shape causa in different ways, so these individual cakes are one practical way to serve it.
Ingredients
- 2½ lb (1.1 kg) yellow-fleshed potatoes, such as Yukon Gold
- 12 oz (340 g) boneless, skinless chicken breast
- 6 cups (1.4 L) water, for poaching the chicken
- 1½ tsp (9 g) fine salt for the potato mixture, plus 1 tsp (6 g) for the cooking water and chicken
- 2 tbsp (30 ml) ají amarillo paste
- ⅓ cup (80 ml) freshly squeezed lime juice, about 3 to 4 limes
- ¼ cup (60 ml) neutral oil or mild olive oil
- ⅓ cup (80 ml) mayonnaise
- ¼ tsp (0.5 g) ground black pepper
- 1 small ripe avocado, about 5 oz (140 g) flesh
- 2 medium tomatoes, about 10 oz (280 g) total
- 2 tbsp (20 g) finely chopped red onion
- 2 tbsp (8 g) chopped cilantro, plus a little for garnish
- 1 bay leaf (optional, for the chicken poaching water)
- 1 tbsp (15 ml) neutral oil, for lightly coating the shaping ring or hands
Instructions
- Boil and cool the potatoes. Scrub the potatoes and put them, unpeeled, in a large pot. Cover with cold water by about 1 inch (2.5 cm), add 1 teaspoon (6 g) salt, and bring to a boil. Reduce the heat to maintain a steady simmer and cook for 20 to 25 minutes, until a knife slides into the largest potato easily. Drain well. When cool enough to handle, peel them and leave them to cool for 10 minutes so the lime mixture does not lose all its fresh flavor in very hot potatoes.
- Poach the chicken. Put the chicken breast in a small saucepan with 6 cups (1.4 L) water, the optional bay leaf, and a generous pinch of salt. Bring just to a gentle simmer, then cook for 15 to 18 minutes, turning the breast once if it is not fully submerged. Check the thickest part with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Transfer the chicken to a plate and let it rest for 5 minutes, then shred it finely with two forks. Discard the poaching liquid or save it for another use.
- Season and mash the potatoes. While the chicken rests, press the peeled potatoes through a ricer or mash them thoroughly until no firm lumps remain. In a small bowl, stir together the ají amarillo paste, lime juice, oil, 1½ teaspoons (9 g) salt, and black pepper. Add this mixture to the potatoes a little at a time, folding and kneading gently until evenly colored and smooth. The mash should hold together when pressed but remain soft. Taste and adjust the salt, lime, or ají to suit your ingredients.
- Make the chicken filling. Stir the shredded chicken together with the mayonnaise, red onion, and chopped cilantro. Taste it and add a little salt or lime if needed. Dice the tomatoes, removing the watery seed pulp if they are especially juicy. Cut the avocado into thin slices just before assembling so it has less time to brown.
- Shape the cakes. Lightly oil a 3-inch (7.5 cm) round ring mold, or coat clean hands with a little oil. For each of six servings, press about ½ cup (120 g) potato mixture into a compact base about ½ inch (1.25 cm) thick. Add a layer of avocado, a spoonful of tomato, and about ⅓ cup (80 g) chicken filling, leaving a narrow edge clear. Top with another ½ cup (120 g) potato and press gently to make a neat cake. Lift off the ring carefully. If you do not have a ring, shape the cakes by hand or assemble the ingredients in a small lined loaf pan as layers.
- Chill and finish. Arrange the cakes on a plate or tray, cover loosely, and refrigerate for 20 minutes so they firm up for serving. Garnish with the remaining cilantro and any extra tomato. Serve cool, not frozen or ice-cold; letting the cakes stand on the counter for about 10 minutes before serving makes the potato texture and lime flavor easier to appreciate.
Tips
- Choose potatoes that mash smoothly. Yellow-fleshed potatoes are traditional for causa and have a naturally creamy texture. Yukon Gold potatoes are a dependable grocery-store substitute. Avoid waxy potatoes, which can stay dense, and do not use a blender or food processor: overworked potatoes can turn gluey.
- Adjust the ají gradually. Ají amarillo paste is sold in many Latin American grocery stores and some larger supermarkets. Its flavor is fruity as well as spicy, and brands vary in heat and salt. If you cannot find it, mix 1 tablespoon (15 ml) mild yellow bell pepper purée with a pinch of cayenne. This gives color and a little heat, but lacks the distinctive flavor of ají amarillo; start with half and taste.
- Keep the potato mixture workable. Add the lime mixture in stages because different potatoes absorb liquid differently. If the mash feels crumbly, work in another teaspoon of lime juice or oil; if it is soft, refrigerate it briefly before shaping. Press each layer enough to hold together, but do not pack it so firmly that the cakes become heavy.
- Use ripe, firm produce and handle it gently. An avocado should yield slightly to a light press without feeling mushy. Choose tomatoes that are ripe but not very soft, and remove excess seeds and juice to prevent soggy layers. A ring mold makes tidy portions, but an oiled measuring cup or small ramekin can help form a similar shape.
Serving Suggestions
Serve each causa as a generous starter or a light lunch. It is satisfying on its own, but a crisp green salad, simply dressed with lime and oil, offers a fresh contrast to the tender potato and creamy filling. You can also serve it with a few lettuce leaves, extra tomato, cilantro, and lime wedges. In Peru, causa is commonly presented cool, and a little additional ají amarillo sauce on the side lets guests choose their own level of heat.
For a shared meal, shape the potato and filling in a small loaf pan instead of making individual cakes. Line the pan with plastic wrap, press in half the potato, add the avocado, tomato, and chicken filling, then cover with the remaining potato. Chill until firm and unmold onto a platter. Cut it with a sharp knife wiped clean between slices. Keep the garnish separate until just before serving so the top stays neat.
Variations
Make it with tuna. Replace the cooked chicken with 2 cans (about 10 oz / 280 g drained) tuna, flaked and mixed with the mayonnaise, onion, and cilantro. Tuna causa is a familiar alternative filling; drain it well so it does not make the potato layers wet. Since it is already cooked, there is no need for the chicken-poaching step.
Use shrimp instead. Substitute 12 oz (340 g) peeled shrimp for the chicken, cooking them in gently simmering water just until opaque and checking that they reach 145°F (63°C) with a food thermometer. Cool, chop, and mix with the same mayonnaise and herbs. Shrimp have a sweeter, firmer texture, so keep the pieces small enough for the cakes to hold together.
Make a vegetarian filling. Replace the chicken with 1½ cups (250 g) cooked, cooled green peas or 1½ cups (240 g) chopped cooked vegetables, and season the mixture with mayonnaise, onion, cilantro, and lime. For a more substantial filling, add 1 cup (150 g) cooked, chilled chickpeas, lightly crushed. Keep the avocado and tomato layers, or add thin slices of cucumber for extra crunch.
Serve it as a layered dish. Rather than molding six cakes, press half the potato mixture into a serving dish, add the filling and avocado, then cover with the remaining potato. This is easier for a casual gathering and gives the same combination of flavors. The layers may be less sharply defined when served, so chill the dish well and use a broad spatula to lift portions.
Storage and Reheating
Refrigerate assembled causa within 2 hours of making it, covered tightly or in an airtight container. Because avocado can darken and fresh tomato releases moisture, the assembled cakes are best within 24 hours and are usually at their nicest within 1 to 2 days. For food safety, cooked chicken leftovers keep 3 to 4 days in a refrigerator at 40°F (4°C) or colder; do not keep the assembled dish beyond that window. If preparing ahead, store the chicken filling and potato mixture separately, refrigerate them promptly, and slice the avocado and tomato shortly before assembly.
Causa is served cool, so reheating the assembled cakes is not recommended: warmth can soften the layers and make the avocado and mayonnaise filling unpleasantly loose. If you have leftover chicken filling and want to use it in a hot dish, reheat it separately until it reaches 165°F (74°C), the safe temperature for reheated leftovers. Do not leave portions sitting at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Is causa rellena served hot or cold?
It is generally served cool or at room temperature, rather than hot. Chilling helps molded portions hold their shape, but very cold potatoes can taste firm and muted. Let the cakes stand out of the refrigerator for about 10 minutes before serving, while keeping the total time at room temperature within safe limits.
What does “causa” mean, and where is the dish from?
Causa rellena is a Peruvian preparation built around mashed, seasoned potatoes and a filling. The word causa is associated with the dish in Peru, but accounts of the name’s history vary, so a single definitive origin is not certain. Fillings and presentation differ by region and household; chicken, tuna, seafood, and vegetable versions are all made.
Can I make causa rellena the day before?
Yes, but for the best color and texture, make the potato mixture and chicken filling ahead, refrigerate them separately, and assemble close to serving. You can assemble the cakes up to a day ahead, cover them, and keep them chilled; add fresh garnish at the end. Avocado may darken and tomato may release liquid during storage.
Why is my potato mixture sticky or too soft?
Sticky mash usually comes from using waxy potatoes or processing the potatoes too vigorously. Mash by hand or use a ricer, and fold in the lime and oil rather than beating the mixture. If it is too soft to mold, chill it briefly and add a small amount of additional mashed potato if available; avoid adding a lot of flour, which changes the traditional soft texture.
Can I make it without ají amarillo paste?
Yes. A small amount of yellow bell pepper purée with a pinch of cayenne is a practical substitute, though it will taste milder and less fruity than ají amarillo. You can also use a little mild yellow pepper paste and add cayenne to taste. Do not replace the paste with a large quantity of hot chile sauce, since it may overpower the lime and potato.
Related
- Peruvian Ceviche Recipe with Lime, Ají, and Sweet Potato
- Peruvian Causa Rellena: A Layered Potato Recipe
- Causa Recipe: Peruvian Potato, Tuna, and Avocado Layers
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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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