
Causa Rellena (Dairy-Free)
A layered Peruvian potato dish filled with chicken or tuna salad. This dairy-free version uses a creamy avocado-based sauce instead of mayonnaise.
Ingredients
- 2 lbs Yellow potatoes
- 2 Avocados
- 4 tablespoons Lime juice
- 2 tablespoons Aji Amarillo paste
- 2 cups Cooked chicken, shredded
- 1/4 cup Red onion, finely chopped
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 Hard-boiled eggs, sliced
- 1/4 cup Black olives, halved
Instructions
- 1Place the 2 lbs of Yellow potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until the potatoes are fork-tender. Drain the potatoes and peel them while they are still warm. Mash the potatoes in a large bowl until smooth. Add the 4 tablespoons Lime juice, 2 tablespoons Aji Amarillo paste, 1 teaspoon Salt, and 1/2 teaspoon Pepper to the mashed potatoes and mix well.
- 2In a blender, combine the 2 Avocados, 2 tablespoons Lime juice, 1/2 teaspoon Salt, and 1/4 teaspoon Pepper. Blend until the mixture is completely smooth and creamy.
- 3In a medium bowl, combine the 2 cups Cooked chicken, shredded, with the 1/4 cup Red onion, finely chopped, and 2 tablespoons Cilantro, chopped. Add 2 tablespoons of the avocado mixture from step 2 to the chicken mixture and stir to combine. Season this chicken mixture with the remaining 1/2 teaspoon Salt and 1/4 teaspoon Pepper.
- 4To assemble the Causa Rellena, spread half of the mashed potato mixture from step 1 evenly onto the bottom of a serving platter or dish to create the first layer. Carefully spread the chicken salad mixture from step 3 evenly over the potato layer.
- 5Top the chicken salad layer with the remaining mashed potato mixture from step 1, spreading it evenly to create the second potato layer. Smooth the top surface.
- 6Drizzle the remaining avocado mixture from step 2 over the top layer of mashed potatoes. Arrange the 2 Hard-boiled eggs, sliced, and the 1/4 cup Black olives, halved, on top as a garnish. Cover the dish and chill in the refrigerator for at least 30 minutes before serving.
Substitutions
Mayonnaise → Avocado Cream(avoids Dairy)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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