Peruvian Causa Rellena

Ingredients

Yellow potatoes

1 kg

Lime juice

2 tablespoons

Aji amarillo paste

2 tablespoons

Vegetable oil

1/4 cup

Salt

to taste

Chicken breast

2, boiled and shredded

Mayonnaise

1/2 cup

Avocado

2, sliced

Lettuce

1 cup, shredded

Hard-boiled eggs

2, sliced

Black olives

1/2 cup, sliced

Instructions

1. Boil the yellow potatoes in a large pot until tender. Drain and let them cool before peeling.
2. Mash the peeled potatoes thoroughly using a fork or potato masher.
3. Add the lime juice, aji amarillo paste, vegetable oil, and salt to the mashed potatoes. Mix well until the potatoes are a vibrant yellow color and the ingredients are fully incorporated.
4. In a separate bowl, combine the shredded chicken breast with mayonnaise. Mix until well coated.
5. Divide the mashed potato mixture into two equal portions. Spread one portion evenly across the bottom of a serving dish.
6. Layer the sliced avocado across the mashed potato base. Top with the chicken and mayonnaise mixture.
7. Spread the second portion of mashed potatoes on top of the chicken layer. Press gently to form a compact layer.
8. Finish with a generous layer of shredded lettuce, followed by slices of hard-boiled eggs and black olives.
9. Chill the Causa Rellena in the refrigerator for at least an hour before serving. This will help the flavors meld together and make it easier to slice.
10. Cut into individual portions and serve chilled for a refreshing and satisfying meal.