Causa Rellena (Dairy-Free)

Instructions

1. 1Place the about 910 g of Yellow Potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and peel them while they are still warm. Mash the potatoes until smooth, then mix in the 1 tablespoon of Vegetable Oil, 2 tablespoons of Aji Amarillo Paste, 1 teaspoon of Salt, and 0.5 teaspoon of Black Pepper until thoroughly combined.
2. 2Combine the 2 medium Avocados, 3 tablespoons of Lime Juice, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black Pepper in a blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
3. 3In a medium bowl, combine the 1.5 cups of Cooked Chicken Breast, 0.25 cup of Red Onion, and 2 tablespoons of Cilantro. Season with a pinch of salt and pepper to taste, then mix well to create the chicken salad filling.
4. 4To assemble the Causa, spread half of the mashed potato mixture evenly into the bottom of a serving dish or mold. Carefully layer the chicken salad mixture over the potato layer. Top with the remaining mashed potato mixture, spreading it evenly.
5. 5Gently spread the avocado crema over the top layer of mashed potatoes, ensuring an even coating. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the Causa to set.
6. 6Once chilled, slice the Causa Rellena into portions and serve.

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