Get the ultimate causa rellena recipe and learn how to make this typical Peruvian dish with our guide to Latin American food and the best recipes. Peruvian causa rellena is also known as causa limeña because it’s said to have originated in Lima, and it is also simply called causa sometimes.
This delightful potato dish is typical throughout Peru and comes in lots of different versions, depending on the region and chef. The classic recipe is stuffed with chicken and avocado, although tuna also makes a regular appearance along fresh seafood and fish by the coast of Peru.
Here’s our ultimate recipe for Peruvian causa limeña, but you can absolutely adapt it to use your favourite ingredients, so don’t be shy!
The ultimate causa rellena recipe
Making the potato layer
1kg (2.2 lbs) yellow potatoes, peeled
4 tbsp olive oil
4 tbsp lime juice
1-2 tbsp aji amarillo paste (yellow Peruvian chili pepper)
Salt and pepper to taste
Filling for traditional causa limeña
500 g (1.1 lbs) chicken breast, cooked and shredded
3 tbsp mayonnaise
2 tsp lime juice
½ red onion, diced
½ tomato, diced
1 avocado, sliced
Salt and pepper to taste
Making the filling
Mix together the shredded chicken breast, sliced red onion, mayonnaise and lime juice. Add salt and pepper to taste. Set aside.
In the meantime, cook the potatoes in a large pot of boiling water over medium heat for around 20 minutes. Once the potatoes are tender, remove them from the heat, drain them and set them aside until the potatoes have cooled to room temperature. When the potatoes are cool enough to handle, mash them roughly and then add the aji amarillo paste, olive oil, lime juice, salt and pepper to taste. Keep mashing and mixing until you have a smooth potatoe paste.
Preparing the causa rellena
Prepare a lined dish. Circular is typical but take your pick of shape, and you will want to line the dish with cling film or wrap so that you can expertly flip it out later! Spread a thick layer of potato on the bottom (about 1/3 of the dish depth).
For the next layer, thinly slice half of the avocado and add the chicken mixture on top with the tomatoes. Top with more of the potato mixture (the same thickness as before). Cover the top of the causa rellena dish with the plastic wrap and refrigerate for at least 3 hours.
To serve, invert the causa rellena and place on a plate. You can add olives, hard-boiled eggs, herbs and mayonnaise to decorate the top.
Best wine pairing for causa limeña
Because there is typically some spice involved, and soft potatoes with light chicken or seafood, an aromatic Riesling, Moscatel or Torrontés is a perfect pairing for causa rellena.
Check out some of our other recipes featured in The South America Wine Guide
Recipe for Argentine empanada
Recipe for Chilean ceviche
Recipe for Brazilian pao de queijo
Recipe for chimichurri
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