Causa Limeña Classic Stuffed with Chicken with Homemade Mayonnaise

60 min
La Causa Rellena is a fundamental cold entry in Peruvian cuisine. Its base is a soft and tasty dough made from pressed yellow potato, seasoned with oil, lemon juice, yellow pepper and salt. This dough is molded in layers, interspersed with a creamy filling. In this classic version, the filling is a delicious frayed chicken salad mixed with homemade mayonnaise and finely chopped vegetables (onion, yellow pepper, Chinese onion) and hard-boiled egg. Traditionally, an intermediate layer of laminated or pureed avocado (avocado) is included, which provides oiliness and freshness. It is served cold, decorated to taste.

INGREDIENTES

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6
Porciones

HERRAMIENTAS

  • + Press potatoes or pasapurés.
  • + Large bowl for the dough.
  • + Blender or immersion blender for mayonnaise.
  • + Medium bowl for the filling.
  • + Round mold or plating ring (optional).
  • + Cutting board and knife.
  • + Spatula.

INSTRUCCIONES

Step 1:

Prepare the Dough. Peel parboiled yellow potatoes while they are still hot. Immediately pass them through the potato press over a large bowl to obtain a fine, lump-free puree.

Step 2:

Season the dough. Allow the pressed potato to cool slightly. Then, add the oil, lemon juice, yellow chili paste and salt to taste. With clean hands, knead gently until you get a homogeneous, soft and manageable dough. Don't over knead. Reserve.

Step 3:

Make Homemade Mayonnaise. In the blender bowl or immersion blender, place the eggs, garlic clove, salt, pepper, lemon juice and mustard. Start blending at low speed and, without stopping beating, pour in the vegetable oil in the form of a very fine and continuous thread until the mixture emulsifies and obtains the desired consistency of mayonnaise. Reserve.

Step 4:

Prepare the Filler. In a medium bowl, mix a good amount of the homemade mayonnaise with the chopped red onion, the minced yellow chili pepper, the chopped Chinese onion and the chopped hard-boiled egg. It integrates well. Finally, add the frayed chicken and mix until you get a creamy salad. Taste and adjust the salt if necessary.

Step 5:

Building the Cause. You can assemble the cause in a large platter or in individual portions using a ring. Place a layer of the potato dough on the base (approx. 1.5 cm thick) and press it gently. Top with a layer of avocado (rolled or mashed). On top, generously distribute the chicken filling.

Step 6:

Finish. Cover the filling with another layer of potato dough and smooth it out with a spatula. Refrigerate for at least 30 minutes before unmolding (if you used hoop) and serving. You can garnish with a little more mayonnaise, hard-boiled egg, olives or chopped parsley.

TIPS

  • + Hot Potato, Perfect Dough: The secret to a smooth, lump-free dough is to press the yellow potato while it's still hot. If it gets cold, it becomes sticky and difficult to work with.
  • + Don't Knead Too Much: Knead the cause just enough to integrate the ingredients. Excessive kneading can activate the starch in the potato and make the dough elastic or “chewy”.
  • + The Oil Thread: So that the homemade mayonnaise does not cut, it is crucial to add the oil in a very thin and constant stream while the blender is running. Start slowly and gradually increase the amount of oil.
  • + Pressapapapas vs. Blender: Avoid using a blender or processor for the mass of the cause, as this can ruin its texture. The potato press or pasta maker is the ideal tool.
  • + Cold Rest: Refrigerating the already assembled cause before serving helps the layers settle and the flavors intensify, as well as making it easier to cut if you did it in a large platter.