Causa rellena using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Causa rellena is more than just a dish; it's a Peruvian celebration of color and flavor that plays like a culinary symphony on your palate! Originating from the Andean region, this vibrant layered potato dish is often filled with zesty tuna and creamy mayonnaise, making it a delightful treat for any occasion. The name 'causa' means 'cause' in Spanish, which is a nod to the dish's humble beginnings, as it was originally made to aid the fight for independence. So, every bite of this chilled delicacy is not only a taste of Peru but also a bite of history! Just be careful – the layers are so beautiful that you might hesitate to dig in, but don't worry, your taste buds will thank you for diving right in!
Ingredients
- 800 g Potato
- 200 g Water
- 3 Pinch(es) Salt
- 20 g Olive oil
- 30 g Lemon juice
- 2 Pinch(es) Pepper
- 300 g Chicken breast
- 200 g Mayonnaise
- 200 g Avocado
- 5 g Tomato puree
Steps
Potato Base
- Peel, and add 800 g of potato in the food processor bowl.
- Add 200 g of water, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Drain the content of the food processor bowl in a strainer.
- Transfer the content of the strainer in the food processor bowl.
- Add 20 g of olive oil, 15 g of lemon juice, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Setaside the preparation content in a bowl.
Creamy Chicken Filling
- Wash the food processor bowl.
- Cut into cubes, and add 300 g of chicken breast in the food processor bowl.
- Mix manual: 4sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a mixing bowl.
- Add 150 g of mayonnaise in the mixing bowl.
- Mix well the ingredients in the mixing bowl until combined.
- Setaside the preparation content in the bowl.
Avocado Layer
- Peel, pit, and add 200 g of avocado in the bowl.
- Add 15 g of lemon juice, 1 pinch(es) of salt, 1 pinch(es) of pepper in the bowl.
- Mash roughly the ingredients in the bowl with a fork.
- Setaside the preparation content in the bowl.
Pink Sauce
- Add 50 g of mayonnaise, 5 g of tomato puree in the bowl.
- Mix mayonnaise with tomato puree until a pale pink color is achieved.
Assembly
- Place a 1 cm thick layer of potato puree in individual serving dishes.
- Spread the creamy chicken filling evenly over the potato layer.
- Add a layer of mashed avocados.
- Top with another 1 cm thick layer of potato puree.
Garnish
- Drizzle the pink sauce in a grid pattern over the top potato layer.
- Allow a small amount of the sauce to drip down the sides.
- Serve Cold.
