Causa Rellena
Mashed potato layered dish.
Contains common allergens
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Instructions
- 1
Prepare the potato dough: Boil the potatoes until tender. Peel and pass them through a potato ricer while still hot to ensure there are no lumps. Let cool completely.
- 2
Season the dough: Knead the cold mashed potatoes with aji amarillo paste, fresh lime juice, oil, and salt until it forms a smooth, bright yellow, pliable dough.
- 3
Make the filling: In a separate bowl, mix the shredded cooked chicken with mayonnaise and a pinch of salt.
- 4
First layer: Line a ring mold or small casserole dish with plastic wrap. Press half of the potato dough into the bottom to form an even, compact layer.
- 5
Middle layers: Arrange the thinly sliced avocado evenly over the potato, then spread the chicken salad mixture over the avocado.
- 6
Final layer and chill: Top with the remaining potato dough, pressing down firmly to seal. Chill in the refrigerator for 30 minutes, then unmold and garnish with hard-boiled eggs and black olives.
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