CAUSA
Andrea Roig MBA’21 Peru
Ingredients:
Instructions:
For the potato base:
1. Place the unpeeled potatoes in a large pot of cold water, adding 2 tablespoons of salt. Bring it to a boil and boil the potatoes until they’re cooked and soft. Strain and set aside to cool.
3 pounds Floury potatoes 1/2 cup Olive oil 3 Ají amarillo made as a paste Juice of two limes Salt and pepper to taste
For the filling: 1 Tuna can or 5 oz 1/2 Onion chopped 1 tablespoon of Mayonnaise 1/2 Avocado sliced
2. When the potatoes have cooled sufficiently, remove the skin. Pass them through a potato ricer three times until the dough achieves a smooth and soft consistency. Add the olive oil, ají amarillo paste, salt and pepper to taste. 3. In a separate bowl, mix the tuna, the chopped onion and mayonnaise. 4. To serve, spread the potato dough on the base of a flat bowl (about 1 inch high of potato dough). Then place a layer of avocado slices, followed by a layer of the tuna filling, and a layer of sliced eggs. Finish your causa with another 1 inch layer of potato dough.
2 Hardboiled eggs chopped into cubes 1 Ají limo chili pepper chopped finely, or another similar chili pepper
SPECIAL NOTE: This recipe is for 4 servings and is served cold.
#BabsonInternationalDinner
11
