Avocado
Causa Rellena
Popular on Food52
14 Reviews
Aimless
April 8, 2018
After mooning over this recipe for months and finally hunting down the aji amarillo, I made it for a potluck buffet and it was a big success. The presentation was incredible, so fun and colorful. It's time consuming to make but not difficult. I followed directions exactly. Thanks for this wonderful unusual recipe.
mstv
October 10, 2017
Delicious! Had never served with Salsa Golf before. Thank you for the tasty recipe.
lottoqueen
September 5, 2017
This looks delish Carlos!! Thank you especially for the different (fancy or more simple) serving and ingredient suggestions. My question is can the mayo be replaced in both the Causa and the salsa with sour cream?
Carlos C.
September 6, 2017
Thank you and you're welcome! That is a great question. The answer really lies in keeping this causa principle in mind: the filling needs to counter the tartness and spiciness of the potatoes. I feel that with the sour cream, you run the risk of erasing that contrast. If you want to avoid mayonnaise, you can use creme fraiche or mascarpone. If you want to use sour cream, I suggest using a Mexican or Central American crema or mantequilla, which is creamier and not as sour as American or Eastern European sour cream. If you are concerned about the eggs in mayonnaise, there is Portuguese milk-based mayonnaise that is incredibly easy to make and super thick and fluffy. My advice to you is to prepare the potato mixture first (it keeps for several days), make a few little balls, and dollop a bit of sour cream or other mayonnaise alternatives on them. See how you feel about the combination, and then create your filling. And please let me know how it turns out
Carlos C.
September 6, 2017
As for the Salsa Golf, I am not as flexible. It needs to be made with mayonnaise and only mayonnaise (the Portuguese milk mayonnaise will work, too). If you want to avoid mayonnaise, use any other sauce or dressing that you want. Last night I drizzled a green cause (seasoned with Peruvian Black mint and stuffed with green beans and spinach) with a yogurt/mayonnaise/wasabi sauce, and it was amazing. Again, please let me know how you customize your causa.
Dawn K.
September 1, 2017
I love this! Sounds so good, showy and doable. I have never heard of a Causa, but I am certainly going to give it a try. Thanks for posting!
Carlos C.
September 1, 2017
I hope you do give it a try. Remember that the recipe is merely a guideline. Play around with it. If you can find aji amarillo, great! If not, don't worry about it.
Alli
August 30, 2017
Causa! This and papa a la huancaina are the dishes my Peruvian in-laws go most crazy for. I love the idea of using poached shrimp! My mother in law only does chicken or canned tuna or salmon. Will have to try it that way before the end of summer (although we eat it year-round).
Carlos C.
August 31, 2017
You can really fill it with anything you'd like! It is one of the most versatile dishes I know. I had one in Lima once that was filled with quinoa, and it was fantastic.
Danuta G.
August 28, 2017
Being Polish...anything with potatoes catches my eye! Quick question, how long do the avocado slices remain fresh on top...I was thinking of making this for an upcoming brunch...but should I wait till I get there to decorate the top of the causa?
Carlos C.
August 28, 2017
If you squeeze a generous amount of lime juice on the avocado before placing the slices on the causa, they will last maybe a couple of hours (keep in the refrigerator until ready to serve). You can add it to the causa when you arrive at the brunch, but don't be limited by the garnishes I suggest in the recipe. You can top it with anything: beats, tomatoes, herbs, pea shoots, watercress, corn, edible flowers...and all of that will surely last longer than the volatile avocado.
See what other Food52ers are saying.