Peruvian Layered Potato Causa
Ingredients
- 100 grams of yellow aji pepper
- 2 tablespoons of oil
- 2 tablespoons of water
- 4 boiled potatoes
- Juice of one lemon
- 1 cooked and shredded chicken breast
- 1 purple onion
- 1 cup of mayonnaise
- Half an avocado
- 1 tomato
- 2 hard-boiled eggs
- 1 bunch of parsley
- Salt
Preparation
Place the aji peppers in cold water and bring to a boil for 5 minutes. Discard the water and repeat twice. Then, remove stems and seeds for less spiciness. Process with two tablespoons of oil and a little water until a paste forms. Strain and set aside.
Mash the still-warm potatoes and season with the aji sauce, lemon juice, oil, and salt. Set aside.
In another bowl, combine the shredded chicken, finely chopped onion, mayonnaise, and salt.
Grease a mold. Cover the bottom with some of the seasoned puree. Then layer with thin slices of avocado, tomato, hard-boiled egg slices, the chicken mixture, and cover again with the puree.
Decorate with chopped hard-boiled egg, parsley, and more aji sauce if desired. Serve cold or at room temperature.
Tips
Serve with Pisco Sour, such as El Tabernero brand in flavors like lemon, pineapple, or passion fruit.
