How to Make Causa Rellena

Name: Causa Rellena
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 lb yellow potatoes (Yukon gold works well), peeled; 1/3 cup fresh lime juice; 1/4 cup vegetable oil; 3 tablespoons aji amarillo paste; Salt to taste; 2 cups cooked shredded chicken or 2 cans (5 oz each) tuna, drained; 1/2 cup mayonnaise; 1/4 cup finely diced celery; 2 tablespoons finely diced red onion; 1 avocado, sliced, for topping; 2 hard boiled eggs, sliced, for topping; Black olives, for topping

Causa rellena is a layered Peruvian potato dish: yellow potato mashed with lime and aji amarillo, layered with a chicken or tuna salad filling, and chilled until firm enough to slice like a terrine. It began as street food in Lima, where vendors sold it cold to workers during the day, and it remains one of the few Peruvian classics that is eaten cold rather than hot.

The name comes from the Quechua word for a general purpose or cause, referencing its history as a dish rallied around during hard times. Today it is closer to a savory potato cake, built entirely by assembly once the potato base is right.

What Actually Matters

This is an assembly project, and it only works if the potato mash is dry and firm, not wet. Boil the potatoes whole with the skin on so they do not absorb water, then rice or mash them while still hot and mix in the lime juice, oil, and aji amarillo without adding any extra liquid. If the mash is too wet it will not hold its shape when layered and sliced. Chill the assembled causa for at least an hour before slicing; this is what makes it hold together as neat layers rather than falling apart on the plate.

Causa Rellena Recipe (Serves 4)

Prep time: 40 minutes. Cook time: 25 minutes. Total time: 65 minutes, plus 1 hour chilling.

2 lb yellow potatoes (Yukon gold works well), peeled
1/3 cup fresh lime juice
1/4 cup vegetable oil
3 tablespoons aji amarillo paste
Salt to taste
2 cups cooked shredded chicken or 2 cans (5 oz each) tuna, drained
1/2 cup mayonnaise
1/4 cup finely diced celery
2 tablespoons finely diced red onion
1 avocado, sliced, for topping
2 hard boiled eggs, sliced, for topping
Black olives, for topping

Boil the potatoes whole in salted water for 20 to 25 minutes, until a knife slides in easily. Drain well and let them steam dry for a few minutes.
Mash or rice the hot potatoes until smooth, then mix in the lime juice, oil, aji amarillo paste, and salt until you have a firm, dry dough. Let it cool to room temperature.
Meanwhile, combine the shredded chicken or tuna with the mayonnaise, celery, and red onion, and season with salt to taste.
Press half of the potato mixture into the bottom of a loaf pan or ring mold lined with plastic wrap, smoothing it into an even layer.
Spread the chicken or tuna filling evenly over the potato layer.
Press the remaining potato mixture on top, smoothing the surface flat.
Cover and refrigerate for at least 1 hour, until firm.
Unmold, slice, and top with avocado, egg, and olives before serving.

Nutrition (Per Serving, Estimated)

Nutrient	Amount
Calories	430
Protein	20 g
Fat	24 g
Carbohydrates	36 g

Figures are an estimate for the 4 serving yield above using the chicken filling and will vary with your exact ingredients.

Tips, Variations, and Storage

Tuna is the more traditional filling in many Peruvian households, but shredded chicken or even avocado and vegetables work for a vegetarian version. A ring mold gives you neater individual portions than a loaf pan if you want to plate it restaurant style. Causa keeps well covered in the refrigerator for up to 2 days, and it is meant to be served cold, so this is one Peruvian dish that is genuinely better made ahead.

FAQ

Can I make causa rellena ahead of time? Yes, it is one of the few dishes on this hub built to be made a day ahead. Assemble, chill, and slice just before serving.

Why did my layers fall apart when I sliced it? The potato mash was likely too wet or the causa was not chilled long enough. Give it a full hour in the refrigerator minimum.

Can I use red potatoes instead of yellow? Yellow potatoes give the right color and starchiness; red potatoes are waxier and will not mash into as firm a dough.

Is causa rellena served hot or cold? Always cold, straight from the refrigerator. It is meant to be a chilled dish.

What if I cannot find aji amarillo paste? A mix of roasted red pepper puree and a small pinch of cayenne gets you a workable substitute, though the flavor will be milder.