Pastel de Causa

Name: Pastel de Causa
Total time: 9000 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 5 large yellow potatoes; 1 tablespoon butter or margarine; 1/4 cup milk (60 ml); 2 tablespoons yellow chili pepper paste (ají amarillo); 1 tablespoon panca chili paste (ají panca); 1 tablespoon minced garlic; 2 cans tuna; 1 medium carrot; 1 medium onion; 2 handfuls corn kernels; 1 handful raisins; Vegetable or olive oil; 3 medium tomatoes; 1 whole nutmeg; 1 handful chopped cilantro; 1 cup shredded melting cheese or grated Parmesan (about 100 grams); 1 tablespoon tomato paste; 1/2 cup chicken broth or water (120 ml)

Shashimi @Cocinabiensas

This dish is a fusion between causa and potato casserole—it's absolutely delicious. Guaranteed.

Shashimi @Cocinabiensas

This dish is a fusion between causa and potato casserole—it's absolutely delicious. Guaranteed.

Saved

Ingredients

2 hours 30 minutes

Serves 4 servings

5large yellow potatoes
1 tablespoonbutter or margarine
1/4 cupmilk (60 ml)
2 tablespoonsyellow chili pepper paste (ají amarillo)
1 tablespoonpanca chili paste (ají panca)
1 tablespoonminced garlic
2 canstuna
1medium carrot
1medium onion
2 handfulscorn kernels
1 handfulraisins
Vegetable or olive oil
3medium tomatoes
1whole nutmeg
1 handfulchopped cilantro
1 cupshredded melting cheese or grated Parmesan (about 100 grams)
1 tablespoontomato paste
1/2 cupchicken broth or water (120 ml)

Saved

Steps

2 hours 30 minutes

1

To cook the potatoes, first wash them thoroughly, gently scrubbing with a sponge (like the one you use for dishes). Place them in a pot and cover with water so it’s about 1/2 inch (1 cm) above the potatoes. Add 1 tablespoon salt and bring to a boil over high heat. Once you see large bubbles, cook for 6 minutes.
2

After 6 minutes, pour out half the water, cover the pot, and cook for another 15 minutes. Check if the potatoes are done with a toothpick, then turn off the heat.
3

While the potatoes are still hot, carefully peel them and place them in a bowl. Add 1 tablespoon butter or margarine, then mash with a fork or potato masher until smooth. Be sure to remove any potato eyes (the small black spots), as they taste unpleasant.
4

In a small bowl, mix 1 tablespoon yellow chili pepper paste, a splash of oil, a splash of milk, a little black pepper, 1/2 tablespoon salt, and the zest of less than half a nutmeg. Add this to the potatoes and, with clean hands, mix until uniform. If the mixture is too sticky, add flour a little at a time until it comes off your hands easily. Set aside.
5

Boil the corn and diced carrot for 10 minutes, starting from when the water begins to boil.
6

In a skillet, heat a splash of oil. When hot, add the diced onion with a pinch of salt, pepper, and cumin. Cook until translucent, then add 1 tablespoon garlic, 1 tablespoon panca chili paste, and 1 tablespoon yellow chili pepper paste. Stir until everything is well browned, then add the diced tomatoes.
7

Cook, stirring, until the tomatoes are soft. Add the two cans of tuna and 1 tablespoon tomato paste. Stir and adjust salt to taste. Add the cooked carrot and corn, plus the raisins. Cover and cook over low heat for 10 minutes.
8

Grease a baking dish with olive oil. Start assembling the causa: first a layer of potato, then a layer of filling, then another layer of potato. For the top layer, flatten the potato mixture in your hands and gently place it on top without pressing down too much. Sprinkle generously with shredded melting cheese or Parmesan.
9

Bake in a preheated oven until the cheese is golden and bubbly, about 15 minutes. Let it cool for at least 30 minutes so it sets and tastes better—the idea is to serve it warm. Cut into portions and serve.