Causitas Limeñas (Mini Peruvian Potato Stacks)

• Prep45 min
• Cook35 min
• Total2 h 20 min
• Serves10

Ingredients

To cook

• 800 g water (3 1/3 cups)
• 1 tsp salt
• 700 g yellow potatoes (Yukon Gold), peeled, in 4 cm pieces (1 1/2 lb, 1 1/2 in pieces)
• 300 g boneless, skinless chicken breast, sliced in half horizontally (2/3 lb)
• 1/4 tsp salt and a pinch of black pepper, for the chicken
• 4 large eggs

For the potato layer

• 45 g ají amarillo paste (3 tbsp)
• 30 g fresh lime juice (2 tbsp)
• 40 g vegetable oil (3 tbsp)
• 1/2 tsp salt

For the chicken salad

• 40 g red onion, in pieces (1/4 small)
• 90 g mayonnaise (1/3 cup)
• 15 g fresh lime juice (1 tbsp)
• 1/4 tsp salt
• 1 pinch black pepper

To top

• 2 ripe avocados, sliced and brushed with lime juice
• 20 pitted black olives (botija or Kalamata)
• 20 small decorative picks, optional

Instructions

1. Place the water and salt in the mixing bowl, insert the simmering basket and add the potatoes. Season the chicken and place it in the Varoma dish, put the Varoma in position and steam 30 min/Varoma/speed 1, until the potatoes are very tender and the chicken reaches 74°C (165°F) in the center. Meanwhile, hard-boil the eggs in a small pot on the stove, cool them in ice water and peel them.
2. Set the Varoma aside so the chicken cools. Lift out the simmering basket with the spatula hook, pour out the water and put the hot potatoes back in the empty mixing bowl.
3. Insert the butterfly whisk, add the ají amarillo paste, lime juice, oil and salt and mix 30 sec/speed 3.5, until smooth. Taste, adding more lime or salt if needed, then spread the potato on a plate and let it cool completely, about 30 minutes.
4. Remove the butterfly whisk and rinse the mixing bowl. Place the red onion in the mixing bowl and chop 3 sec/speed 5. Add the chicken in pieces and shred 4 sec/reverse/speed 4, then add the mayonnaise, lime juice, salt and pepper and mix 10 sec/reverse/speed 2.
5. Lightly oil a 5 cm (2 in) round cutter. On a platter, press 40 g (about 2 1/2 tbsp) of potato into the cutter in an even layer, top with 1 tbsp of chicken salad and lift off the cutter. Repeat to make 20 causitas.
6. Slice the eggs. Top each causita with a slice of avocado, a slice of egg and an olive, held with a pick, then refrigerate at least 30 minutes and serve cold.

Tips

• Yukon Gold potatoes work well. For the most traditional causa, look for frozen Peruvian yellow potatoes (papa amarilla) at Latin markets.
• Causa de atún is just as classic: use 2 cans (5 oz each) of tuna, well drained, instead of the chicken in step 4.
• Make ahead: shape the potato and chicken layers up to 1 day ahead and keep them covered in the fridge. Add the avocado, egg and olive just before serving so the avocado stays green.
• Ají amarillo paste gives the potato its yellow color and a gentle, fruity heat. Add 1 more tbsp if you like it spicier.