- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1000 g
- 3 tbsp
- 3 tbsp
- 4 tbsp
- 1 tsp
- 300 g
- 4 tbsp
- 1 tsp
- 2 tbsp
Process
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Boil the yellow potatoes in salted water for 20–25 minutes until a knife slides in easily. Drain and let steam dry for 5 minutes, then mash while still hot until completely smooth.
Mix the mashed potatoes with aji amarillo paste, vegetable oil, 2 tbsp lime juice and salt. Knead with a spoon until it forms a smooth, pliable dough. Taste and adjust salt.
For the filling, combine shredded chicken breast, mayonnaise, red onion, aji limo paste and the remaining 2 tbsp lime juice in a bowl. Season with a pinch of salt and mix well.
Lightly grease a 20x10 cm loaf pan or a 6-cup ring mold with vegetable oil. Press half of the potato mixture firmly and evenly into the base.
Spread the chicken salad over the potato layer, leaving a 1 cm border. Top with sliced avocado, then cover with the remaining potato mixture, pressing gently to seal.
Cover and refrigerate for at least 2 hours or overnight to firm up. This step is essential for clean slices.
To serve, invert onto a platter. Garnish with hard-boiled egg slices, black olives and chopped cilantro. Slice with a warm knife.
Kitchen notes
Kitchen notes
- The most common mistake is using waxy potatoes or undercooking them; use starchy yellow potatoes and mash them while hot for a smooth, cohesive dough.
- If the potato dough feels sticky, chill it for 15 minutes before pressing into the mold; if it cracks, add 1 tbsp more oil.
- A warm knife (dipped in hot water and wiped dry) gives clean slices; wipe the blade between cuts.
- For a vegetarian version, replace chicken with shredded hearts of palm or cooked chickpeas.
Substitutions
- aji amarillo paste→1 tbsp mild paprika + 1 tsp turmeric + pinch of cayenne
- aji limo paste→1 tsp finely minced jalapeño or serrano chilli
- chicken breast→canned tuna, drained and flaked
Storage & reheating
Store causa tightly covered in the refrigerator for up to 3 days. Do not freeze, as the potatoes become watery and grainy. To serve leftovers, slice cold straight from the fridge; reheating is not recommended. If you must refresh, let it sit at room temperature for 10 minutes before slicing.
FAQ
The questions we get asked most
Why did my causa fall apart when I unmolded it?
The potato layer was likely too warm or too dry. The potato dough must be completely cool and firm before layering, and it needs at least 2 hours of chilling. Also, press each layer firmly with the back of a spoon to remove air pockets.
Can I make causa ahead of time?
Yes, causa is ideal for making ahead. Assemble it up to 24 hours in advance, cover tightly and refrigerate. The flavors improve overnight. Garnish with avocado and egg just before serving to keep them fresh.
What can I use instead of aji amarillo paste?
Aji amarillo is a unique Peruvian yellow chilli with fruity heat. A good substitute is 1 tbsp mild paprika plus 1 tsp turmeric for color and a pinch of cayenne for heat. The flavor will differ but still be delicious.
How do I know when the potatoes are cooked for causa?
Pierce a potato chunk with a knife; it should slide in with no resistance and the potato should crumble slightly. Overcooked potatoes absorb water and make the dough gluey, so drain and steam-dry them immediately.
Can I freeze causa?
Freezing is not recommended. The high water content in potatoes and avocado turns grainy and watery upon thawing, ruining the texture. It is best enjoyed fresh or refrigerated for up to 3 days.
Is causa gluten-free?
Yes, this recipe is naturally gluten-free as long as your mayonnaise and aji pastes do not contain gluten-based additives. Always check labels if you have a severe allergy.
Can I use canned chicken for the filling?
Yes, canned chicken works in a pinch. Drain it well and shred it with a fork, then mix with the mayonnaise and lime juice. Adjust salt since canned chicken is already seasoned.
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