Causa Rellena Stuffed Mashed Potato Recipes

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PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)



Peruvian Potato-Chicken Salad (Causa Rellena) image

There's nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, 'causa' a stir, since in Peru that's what this gorgeous dish is called. Infused with aji amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.

Provided by Chef John

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 2h5m

Yield 4

Number Of Ingredients 20

1 large cooked chicken breast, diced or shredded
¼ cup green peas
¼ cup diced cooked carrot
1 teaspoon minced shallot
2 tablespoons finely chopped roasted red peppers
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
¼ cup mayonnaise, or as needed
1 ¼ pounds Yukon Gold potatoes, peeled and quartered
2 tablespoons aji amarillo chili paste, or to taste
2 tablespoons olive oil
1 lime, juiced, or more to taste
cayenne pepper to taste
salt to taste
1 avocado, quartered and sliced
⅓ cup mayonnaise
1 tablespoon sour cream
1 small clove garlic, crushed
2 teaspoons aji amarillo chili paste, or to taste
1 teaspoon water as needed

Steps:

  • Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
  • Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
  • Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
  • Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
  • Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
  • Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
  • Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

Nutrition Facts : Calories 658 calories, Carbohydrate 41.4 g, Cholesterol 58 mg, Fat 49.1 g, Fiber 7 g, Protein 19.2 g, SaturatedFat 9 g, Sodium 391 mg, Sugar 3.6 g

PAPA RELLENA: PERUVIAN STUFFED POTATOES



Papa Rellena: Peruvian Stuffed Potatoes image

Peruvian stuffed potatoes, or papa rellena, are mashed potatoes that are shaped around a center of seasoned ground beef and then fried golden brown.

Provided by Marian Blazes

Categories     Entree     Side Dish     Dinner

Time 5h5m

Yield 6

Number Of Ingredients 22

For the Potatoes:
3 pounds yellow potatoes (or about 6 medium potatoes)
Salt to taste
Pepper to taste
1 egg
For the Filling:
1 egg
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 cloves garlic (minced)
1 tablespoon minced aji pepper or aji pepper paste (or minced jalapeño to taste)
1 teaspoon ground cumin
1/2 teaspoon paprika
3/4 pound ground beef
3/4 cup beef broth
1/3 cup raisins
Optional: 1/3 cup chopped green olives
For Assembling and Frying:
1/2 cup flour (for dusting; or more as needed)
Vegetable oil
For Serving:
Optional: ketchup

Steps:

  • Gather the ingredients.
  • Bring a large pot of salted water to a boil. Cook the unpeeled potatoes until they are tender when pierced with a fork, about 25 minutes.
  • Once the potatoes are cooked, drain them in a colander.
  • When they are cool enough to handle, peel and mash the potatoes thoroughly (or pass them through a potato ricer ).
  • Season the mashed potatoes with salt and pepper to taste. Chill the potatoes uncovered for several hours, or overnight.
  • Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed.
  • Cook the egg in boiling water until hard-boiled and set aside.
  • Heat the vegetable oil in a skillet. Add the onions, garlic, and aji pepper and cook until soft and fragrant.
  • Add the cumin and paprika and cook 2 minutes more, stirring.
  • Add the ground beef and cook until browned.
  • Add the beef broth and the raisins and simmer for 10 to 15 minutes more, or until most of the liquid is gone.
  • Stir in the green olives, if using.
  • Season the mixture with salt and pepper to taste. Remove from the heat and let cool.
  • Peel the hard-boiled egg and chop it into about 6 pieces.
  • With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center.
  • Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg.
  • Mold the potatoes around the beef, adding more potato if necessary to fully enclose the filling. Shape into an oblong oval with slightly pointy ends, about the size of a medium potato.
  • Repeat with the rest of the ingredients; you should be able to make 6 croquettes. Coat each papa rellena generously with flour.
  • In a deep skillet or deep-fat fryer , heat 2 inches of oil to 360 F. Set the oven to 200 F.
  • Fry the potatoes in batches until they are golden brown.
  • Drain them on a plate lined with paper towels. Keep the papa rellena warm in the oven until ready to serve.
  • Serve with a side of ketchup, if desired, and enjoy.

Nutrition Facts : Calories 703 kcal, Carbohydrate 66 g, Cholesterol 112 mg, Fiber 6 g, Protein 25 g, SaturatedFat 6 g, Sodium 265 mg, Sugar 9 g, Fat 39 g, ServingSize 6 servings, UnsaturatedFat 0 g

CAUSA RELLENA (STUFFED MASHED POTATO)



CAUSA RELLENA (STUFFED MASHED POTATO) image

Categories     Fish     Potato     Appetizer     Low Fat     Quick & Easy     Stuffing/Dressing

Yield 2 people

Number Of Ingredients 13

For dough:
2 large potatoes (any kind but yukon)
All other ingredients are going to be shared between the dough and the stuff:
1 small red onion
1 teaspoon of peruvian yellow pepper sauce
1 lemon
1 12oz. of chunk light tuna in water
1/2 smashed garlic clove
salt
pepper
oil
1 hass avocado (garnish)
1 boiled egg (garnish)

Steps:

  • cook potatoes for approximately 40 minutes until tender, peel potatoes and smash them with a little bit of oil. Chop the onion, wash with water and salt, drain it, put in a small bowl with juice of 1/2 lemon and salt. Put in the blender: teaspoon of yellow pepper sauce (contact me if you want to get yellow pepper, not easy to find); half of the chopped onion already in salt and lemon juice, garlic, a pinch of salt and a little bit of oil-any kind- blend everything until you get a smoothie consistence, pour it on the mashed potatoes and mix everything with the hands until you get a dough consistency. On another recipient mix the rest of the onions (you can put less than the rest)with little bit of oil and the tuna. Put a layer of the potato dough on a pyrex pan then a layer of the tuna and onion mix and another layer of the dough on top. Serve with sliced boiled egg and slices of avocado. Serve it cold.

STUFFED MASHED POTATOES



Stuffed Mashed Potatoes image

Categories     Chicken     Potato     Side     Mayonnaise     Chill     Parsley

Yield Serves 6

Number Of Ingredients 17

The Mashed Potatoes
2 pounds potatoes, peeled
Salt
3 teaspoons dried yellow aji chili powder
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons corn oil
The Chicken Filling
1 cup cooked, finely chopped light and dark chicken meat
1/4 cup finely chopped celery heart
2 sprigs flat-leaf parsley, chopped fine
1/2 teaspoon salt
1/2 cup mayonnaise
The Causa
Oil for the pan
1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
1/2 teaspoon finely chopped parsley

Steps:

  • For the Mashed Potatoes:
  • Cook the whole potatoes in water over moderate heat until soft. Mash until relatively smooth. Process the aji chili with 2 tablespoons water, the turmeric, salt, and oil until smooth. Stir the spice paste into the potatoes and mix well.
  • For the Chicken Filling:
  • In a bowl combine all the filling ingredients until smooth.
  • For the Causa:
  • 1. Spread half of the mashed potato in the oiled dish.
  • 2. Spread all of the filling over the potatoes. Cover with the balance of the potatoes. Cover with plastic wrap and chill until cold.
  • Serve cold, cut into 2-inch-wide slices.
  • Extra! Tips from Epicurious:
  • • This dish dates from Peru's colonial period. Derived from the Quechua (the indigenous Peruvian language) kausay, which translates as "necessary sustenance," its name is indicative of how satisfying it is. Serve causa as a main course for lunch, or serve slices as a hearty appetizer before dinner.
  • • Yellow aji pepper powder, also called aji amarillo, is available online at www.myspicer.com.
  • • Starchy Peruvian yellow potatoes are traditionally used for this dish, but Yukon golds make a fine substitute.

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