Mexican Fusion Causa
Peruvian potato dough filled with spicy carnitas, cilantro, and a dollop of smoky chipotle mayo.
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Ingredients
- 2 pounds Yellow Yukon Gold potatoes
- 3 tablespoons Aji Amarillo paste
- 1/4 cup Lime juice
- 3 tablespoons Vegetable oil
- 2 cups Shredded pork carnitas
- 1/2 cup Mayonnaise
- 1 tablespoon Chipotle peppers in adobo, minced
- 1 whole Ripe avocado, sliced
- 1/4 cup Fresh cilantro, chopped
- 1/4 cup Pickled red onions(optional)
Instructions
- 1
Boil the potatoes in salted water until tender, then peel and pass them through a potato ricer while still warm for a smooth texture.
- 2
Once the potatoes have cooled slightly, knead in the aji amarillo paste, lime juice, vegetable oil, and salt until the dough is bright yellow and pliable.
- 3
In a small bowl, whisk together the mayonnaise and minced chipotle peppers to create the smoky chipotle mayo.
- 4
Lightly grease a ring mold or a square baking dish to begin the layering process.
- 5
Press half of the potato mixture into the bottom of the mold to create an even base layer.
- 6
Layer the sliced avocado over the potato base, followed by the shredded carnitas mixed with a tablespoon of cilantro.
- 7
Spread a thin layer of chipotle mayo over the carnitas, then top with the remaining potato dough, smoothing the surface with a spatula.
- 8
Carefully remove the mold and garnish the top with extra chipotle mayo, fresh cilantro, and pickled red onions before serving cold.
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