Causa de beterraga rellena con pollo y palta


  • Servings- 6
  • Preparation Time 1.5 hrs


  • 2lbs of yellow potatoes
  • The juice from 2 limes (be careful not squeeze them to hard)
  • Yellow chili pepper (prepare the pepper by grounding it)
  • 1 medium sized beat
  • Salt and pepper

Ingredients for the Stuffing:

  • 3 chicken breast filets. (Prepare the chicken by cooking it and then shredding it into pieces)
  • Mayonnaise
  • 4 hardboiled eggs. (cut the eggs into slices)
  • red pepper (cut the pepper into pieces to be used for garnish/decoration later)

Preparation Instructions:

  • In a large pot with water cook the potatoes in boiling water. When they are done cooking peel the potatoes and press them until they turn into a puree. Season them with salt and pepper, the lime juice you prepared, ground chili, and some vegetable oil.
  • Cook the beet in boiling water. When it is done cooking peel it and proceed to cut the beet into pieces. Then blend the cut pieces of beat with just a little water so that it tuns to a puree.
  • Mix the beet puree with the potato puree. Mix well.
  • Spread mayonnaise on the first level of the causa.
  • Cover the top with avocado and the egg slices you cut earlier.
  • Then spread some more mayonnaise to add the second layer of the causea. Be very careful when adding the second layer.
  • Add some chicken on this layer and then cover the chicken with another layer of the causa.
  • Garnish the top with some red pepper that you cut earlier.