Causa Rellena Recipe (Peruvian layered potato dish) (2024)

Causa Rellena Recipe (Peruvian layered potato dish) (1)

(Peruvian layered potato dish)

Image by patcito

This versatile Peruvian potato dish makes a great light meal or a fine addition to a buffet spread. Causa can be layered with any number of fillings — chicken salad and tuna salad are favorites. Served cold, the dish is often topped with extravagant garnishes and sauces for a colorful presentation.

Causa takes its name from the old Incan Quechua word kausaq, which means "giver of life," another name for the potato. Rellena is the Spanish word for "stuffed" or "filled."

4 to 6 servings

Ingredients

  • Yellow (Yukon gold) potatoes -- 2 pounds
  • Oil -- 1/2 cup
  • Lime or lemon juice -- 1/4 cup
  • Ají amarillochile paste (optional) -- 2 or 3 tablespoons
  • Salt and pepper -- to taste
  • Filling (see variations) -- 2 cups
  • Hard-boiled eggs, sliced into rounds -- 2 or 3
  • Pitted black olives -- 6 to 8

Method

  1. Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook the potatoes until they are tender and cooked through. Drain and set aside to cool.
  2. When the potatoes are cool enough to handle, peel them. Put the potatoes through a ricer or mash with a potato masher until smooth. Stir in the oil, pepper paste if using, lime or lemon juice, salt and pepper to taste.
  3. Line a casserole dish or baking pan with plastic wrap, pressing it down to fit the dish. Spread half the potatoes into the bottom of the dish and smooth out. Spread the desired filling evenly over the potatoes. Spread the remaining potatoes evenly over the filling. Press down gently to firm up your causa. Cover and chill thoroughly.
  4. Lay a serving platter upside-down over the top of the causa dish. Using both hands, flip the dish and platter over, letting the causa fall onto the platter. Remove and discard the plastic wrap.
  5. Garnish the causa decoratively with the hard-boiled eggs and olives and, if you like, a sauce. Cut into portions and serve.

Causa Rellena Variations

  • Potatoes: Peru has hundreds of varieties of potatoes. Bright yellow types are usually used for causa rellena, their color boosted by the ají peppers. Yukon gold are a good substitute in the United States. If you can find blue potatoes, give those a try too. Instead of lime or lemon juice, some cooks use bitter orange juice.
  • Fillings: Chicken or seafood salads bound together with mayonnaise are very common causa fillings. For seafood, try tuna salad, crab salad, shrimp salad, poached or fried fish or seafood, smoked trout or seafood ceviche. Vegetarian fillings include sliced avocados, sliced or grated cheese, sliced or chopped tomatoes, corn kernels, thinly sliced red onions.
  • Garnishes: Hard-boiled eggs and pitted black olives are the classic Peruvian garnish. You can also use shredded or whole lettuce leaves or any of the filling ingredients to garnish.
  • Sauces: Sauces are often drizzled over a finished causa. Try mixing mayonnaise a little lemon juice, ketchup or avocado puree and drizzle it decoratively over and around the causa with a squeeze bottle. Or make salsa huancaina: 12 ounces feta or ricotta cheese; 5 fresh, chopped ají amarillo peppers; 1/2 cup milk; 2 cloves garlic; 1/2 cup oil; salt and pepper. Put the cheese, peppers, milk and garlic into a blender and puree. With the blender still running, drizzle in the oil until the sauce has a creamy consistency. Season with salt and pepper.
  • A popular alternative way to form the causa is rolled up like a jellyroll, or pionono. Spread the potatoes into a smooth rectangle over a layer of plastic wrap. Spread the filling over the potatoes. Lift the plastic wrap from one end of the potatoes and roll the potatoes up over the filling. Place seam-side down on a serving platter, garnish and serve in slices. Causa rellena can also be formed in a springform pan or as individual portions.
  • Causa Limeña: A causa from Lima served with a fish filling or with fried fish on the side.

Peru

Salads

Vegetables

Potatoes

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Causa Rellena Recipe (Peruvian layered potato dish) (2024)

FAQs

What is Peruvian causa made of? ›

Causa is comprised of layers of seasoned mashed potatoes, mayonnaise, hard-boiled eggs and olives. Most also include the addition of other ingredients and there seems to be as many variations as there are households in Peru.

Why is causa rellena important to Peru? ›

History of causa

Legend has it that during the fight for Peruvian independence from Spain, he called for Peruvians to support the cause for independence by providing food for their soldiers. At this time one of the most common dishes happened to be this very same layered potato dish.

What is the meaning of causa in Peru? ›

A staple in Peru for centuries, the word causa actually comes from the Quechuan word 'kausaq' which means gives life. Causa refers to the yellow potato (papa amarilla), and rellena refers to the stuffing.

What is the history of causa in Peru? ›

Causa Limeña originated during the colonial era. It was created as a symbol of resistance. This humble potato dish was sold to support Peru's fight for independence. It has since become an integral part of Peruvian cuisine.

What makes Peruvian food so good? ›

Thus Peruvian food consists of all kinds of meats, seafood, spices, vegetables, carbs, and dairy products from all around the world. At the same time, many of these ingredients only grow in Peru, like aji amarillo (peruvian yellow pepper), which is present in most dishes and give it a characteristic flavor.

What is the most essential vegetable ingredient of Peruvian food? ›

Here are the four most commonly used ingredients in Peruvian cuisine.
  • Potatoes. Most varieties of potato used in Peruvian food are native to the Andes region. ...
  • Maize/Corn/Choclo. It's found in many varieties, including yellow, white, purple, black and red. ...
  • Quinoa. ...
  • Aji Amarillo.

What is the most important dish in Peru? ›

Ceviche. Top of any list of must-try foods in Peru is Ceviche, which originated here in Peru and is the national dish of the country. It's a cold-cooked fish dish that is marinated in lime juice and usually served alongside red onions, boiled corn and sweet potato.

What unusual dish is sometimes eaten in Peru? ›

Ceviche (sometimes spelled “cebiche”) was first created in Peru and continues to be served on almost every corner in Lima. The traditional dish is usually made with whitefish, Peruvian yellow corn, ají peppers, thinly sliced onion, and lime juice.

How are potatoes eaten in Peru? ›

Papa a la Huancaína is one of the most popular dishes in Peru. It's made from slices of boiled potato drenched in a spicy cheese sauce that gets a kick from aji amarillo, a Peruvian yellow pepper. Served with black olives and hard-boiled egg, this is a dish you have to try in Peru.

Why do Peruvians call each other causa? ›

Pata and Causa — This term means “the leg or paw of an animal,” and is the Peruvian's way of referring to their “bro” or “dude” or “buddy.” It's non-offensive and is among the first Spanish terms you should know before going to Peru, because if you interact with Peruvians you'll hear it used constantly.

What's up in Peruvian slang? ›

Causa is commonly used to refer to a friend. “Habla pe, causa” (“What's up, man”) is a very common form of greeting, especially among people who know each other.

What does PE mean in Peru? ›

In Peru, people love to use slang and if you want your content to sound local it's important to know how to accommodate and balance this slang in your communications. One example of this is the constant use of the word “pe” that is a shortened form of “pues” that means “then, well”.

Where does causa rellena come from? ›

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.

Who brought the Catholic faith to Peru? ›

The Roman Catholic faith was brought to Peru at the time of the Spanish conquest in about 1532. From 1532 to the Constitution of 1920, Catholicism was the only religion accepted in Peru.

What was Peru first called? ›

When the Spanish asked what was the name of this land, they answered them there were “Biru”'s lands. And by extension, Pizarro continued to name every land situated at the south of Panama isthmus “Biru” and then “Peru”.

What are the main ingredients in Peruvian food? ›

Essential Ingredients. From the list above, there are certain items considered to be essential staples to Peruvian food that we will take a deeper dive into with some recipe inspiration to try at home. These include meat, tropical fruits, legumes and root vegetables, rice, herbs and chili peppers.

What are 3 main staples of the Peruvian diet? ›

These three pillars of traditional Peruvian cuisine are so versatile that it's not just part of Peru's culture but also many parts of the world.
  • Potatoes. Potatoes are a staple on almost every Peruvian table and are cooked as main dishes or sides. ...
  • Corn. ...
  • Aji Peppers.
Oct 13, 2022

What are Peruvians made up of? ›

Most Peruvians are "mestizo," a term that typically refers to a mixture of Amerindians and Peruvians of European descent. Peruvians of European descent make up about 15% of the population; there also are smaller numbers of persons of African, Japanese, and Chinese descent.

What are the ingredients in Peru's national dish? ›

Ceviche is the Peruvian national dish par excellence, this is usually a fresh raw fish salad marinated in lime with salt and mixed with onion, garlic, and other peppers previously marinated in lemon, too. It is eaten accompanied by lettuce, corn kernels, toasted corn, Cochallullo (edible seaweed), and sweet potato.

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