Causa limeña con boniato

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Causa limeña con boniato. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Causa limeña con boniato is one of the most favored of current trending meals in the world. It's enjoyed by millions daily. It's simple, it is fast, it tastes yummy. They are nice and they look fantastic. Causa limeña con boniato is something that I have loved my entire life.

Many things affect the quality of taste from Causa limeña con boniato, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Causa limeña con boniato delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can have Causa limeña con boniato using 12 ingredients and 4 steps. Here is how you cook it.

Ya había probado la causa limeña con patata amarilla, que es la original, pero quise probar con boniato y hacerla un poco más sana. La verdad que lejos de defraudarme, me sorprendió muy gratamente. Espero que os guste! #causalimeña #recetaperuana #internacional #Mirecetario

Ingredients and spices that need to be Get to make Causa limeña con boniato:

1. 4 Boniatos
2. 1 Pechuga de pollo desmenuzada
3. 1 Cebolla morada
4. 1 tomate despepitado
5. 1/2 Aguacate · zumo de limón
6. Cilantro
7. 1 cda Aceite de oliva
8. 1 cda Ají en pasta
9. 1 cda Mayonesa
10. Sal y pimienta al gusto.
11. 1 huevo duro
12. Aceitunas negras

Steps to make to make Causa limeña con boniato

1. Hervir los boniatos previamente lavados y con piel, de esta manera cuando estén cocidos será más fácil retirarles la piel y se aprovechará mejor. Sabemos que están listos cuando la piel empieza a desprenderse, removerla con cuidado. Una vez hecho esto, hacer un puré añadiendo sal al gusto y el aceite de oliva, zumo de limón y una cucharada de ají en pasta. Dejar reposar en la nevera (yo lo hago de un día para otro ya que compacta mejor)
2. Hervir las pechugas con un toque de sal, cuando estén listas desmechar y reservar. Picar en trozos pequeños la cebolla morada, y el cilantro ; el aguacate en rodajas con un poco de limón para evitar la oxidación.
   Mezclar con el pollo la cebolla y el cilantro, añadir un chorrito de limón, pimienta al gusto y la mayonesa, lo cual será nuestro relleno.
3. Para emplatar poner una capa de puré, otra del relleno con el pollo, otra de aguacate y finalmente otra capa de puré
   Decorar con huevo duro, cebolla roja, aceitunas
4. Recomendación:
   Sustituir una pieza de boniato por una de patata del mismo tamaño ya que contribuirá a que el puré quede más firme

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