Causa Rellena

Instructions

1. 1

   Boil the potatoes in salted water until fork-tender, about 20-25 minutes. Drain completely and let cool for 10 minutes. Pass the potatoes through a ricer or mash until completely smooth with no lumps.

2. 2

   In a small bowl, whisk together the ají amarillo paste, vegetable oil, 1/4 cup lime juice, salt, and white pepper. Add this mixture to the warm mashed potatoes and knead until fully incorporated and the dough is smooth, pliable, and bright yellow. Adjust seasoning to taste and refrigerate for 20 minutes.

3. 3

   Prepare the chicken filling by combining shredded chicken, mayonnaise, red onion, celery, 1 tbsp lime juice, salt, and pepper. Mix well and refrigerate until ready to assemble.

4. 4

   Toss the sliced avocados gently with 1 tbsp lime juice to prevent browning.

5. 5

   To assemble, line a 9x5 inch loaf pan or rectangular mold with plastic wrap, leaving overhang on all sides. Press half of the potato mixture firmly and evenly into the bottom of the mold, creating a smooth layer about 3/4 inch thick.

6. 6

   Spread the chicken salad evenly over the first potato layer, then arrange the avocado slices in a single layer on top of the chicken.

7. 7

   Press the remaining potato mixture between two sheets of plastic wrap to form a rectangle the same size as your mold. Carefully place this layer on top of the avocado, pressing gently to seal. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.

8. 8

   To serve, invert the causa onto a serving platter and remove the plastic wrap. Garnish with sliced hard-boiled eggs, black olives, cilantro leaves, and ají strips. Slice with a sharp knife dipped in warm water for clean cuts.