Kripalu Recipe: Ysmael's Peruvian Causa Rellena

Dining Hall Manager Ysmael Merino treated staff to a cooking class this year, demonstrating for everyone how to make a traditional Peruvian Causa—a popular Peruvian dish made with mashed yellow potatoes seasoned with lime juice, oil, and its signature aji amarillo (yellow chili) paste. If you can’t find aji amarillo, Ysmael recommends yellow or orange bell pepper as a substitute. Causa can be made with a variety of layers, including chicken, tuna, or your choice of vegetables. Below, find a recipe for both a chicken version and a vegetarian option.

Serves 6

Ingredients:

For the potato layer:

3 lbs (about 1.4 kg) yellow potatoes (Yukon Gold works well)
3–4 tablespoons aji amarillo (yellow pepper)
3 tablespoons fresh lime juice
3 tablespoons avocado oil
3 avocados, sliced
salt and pepper to taste

For the chicken filling:

3 cups cooked, shredded chicken
½ cup mayonnaise
1 tablespoon lime juice
1–2 tablespoons aji amarillo paste (optional)
salt and pepper to taste
Chopped parsley, red bell peppers, and hard-boiled eggs for garnish

For the vegetarian filling:

3 cups carrots and peas, cooked
½ cup vegan mayonnaise
1 tablespoon lime juice
3 avocados, sliced
Chopped parsley, red bell peppers, and hard-boiled eggs for garnish

Directions:

Prepare the potatoes—peel the potatoes and boil them in salted water until soft. Drain and mash them while warm until smooth (no lumps). Add ají amarillo paste, lime juice, oil, salt, and pepper. Mix well and let the potato dough cool completely. In a bowl, mix the shredded chicken with mayonnaise or vegan mayonnaise. Add lime juice, ají amarillo (if using), salt, and pepper. Adjust seasoning to taste.

Prepare the filling of your choice. In a bowl, mix the shredded chicken or veggies with your choice of mayonnaise or vegan mayonnaise. Add lime juice, ají amarillo (if using), salt, and pepper. Adjust seasoning to taste.

Assemble the causa. In a rectangular dish or round mold, spread half of the potato mixture, pressing it down into an even layer. Add a layer of avocado slices. Spread the chicken or vegetable layer filling evenly on top. Add another layer of avocado if you like. Cover with the remaining potato mixture and smooth the surface. Garnish with chopped parsley, red bell peppers, hard-boiled eggs, and/or any remaining avocado slices.