Causa Rellena (Dairy-Free & Nut-Free)

Ingredients

• about 910 g Yellow potatoes
• 2 medium Avocados, mashed
• 3 tbsp Lime juice
• 2 tbsp Aji Amarillo paste
• 1.5 cups Cooked chicken, shredded
• 1/4 cup Red onion, finely chopped
• 2 tbsp Cilantro, chopped
• 1/4 cup Black olives, sliced
• 2 large Hard-boiled eggs, sliced (optional)
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of Yellow potatoes in a large heavy-bottomed pot and cover with cold water by at least 2.54 cm. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 20-25 minutes. Drain the potatoes and let them steam dry in the pot for 2 minutes. Peel the potatoes while they are still warm, then mash them thoroughly in a large bowl until smooth.
2. 2Add the 3 tbsp Lime juice, 2 tbsp Aji Amarillo paste, and to taste Salt and pepper to the mashed potatoes. Mix until everything is well combined. Divide the seasoned potato mixture into two equal portions.
3. 3In a separate bowl, combine the 1.5 cups Cooked chicken, shredded, the 2 medium Avocados, mashed, the 1/4 cup Red onion, finely chopped, and the 2 tbsp Cilantro, chopped. Season this filling mixture with to taste Salt and pepper, and mix gently until just combined.
4. 4On a serving plate or in a rectangular dish, spread one portion of the seasoned mashed potato mixture evenly to form the base layer. Gently spread the chicken and avocado filling over the potato base.
5. 5Arrange the 1/4 cup Black olives, sliced, and the 2 large Hard-boiled eggs, sliced (if using), over the chicken and avocado filling.
6. 6Carefully spread the remaining portion of the seasoned mashed potato mixture over the top of the filling, creating the top layer. Cover the dish with plastic wrap, pressing it gently onto the surface of the potato to prevent drying. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the Causa to set before serving.

Substitutions

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