Causa is one of the most popular dishes all along Peru's coast. Besides being delicious, the traditional causa is fairly economic and easy to prepare, making it accessible to the rich and the poor, great chefs and novice cooks.
| Turkey Brine |
| 1-1/2 Cups kosher salt |
| 1-1/2 Cups sugar |
| 1 Teaspoon dried oregano |
| 1 Teaspoon dried thyme |
| 2 Teaspoons Ancho chili powder |
| 1/2 Teaspoon ground cumin |
| 1/2 Teaspoon garlic powder |
| 1 Gallon cold water |
| 7 Pounds BONELESS TURKEY BREAST |
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- In a non-reactive large container, mix all dry ingredients into cold water, stirring to dissolve the salt and sugar. Submerge the turkey breast. Cover and refrigerate for 24 hours.
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| Braise Turkey |
| As needed TURKEY STOCK |
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- Place the brined turkey in a roasting pan, discard brining liquid and add enough stock to cover the breast by 1/2. Tightly cover the roasting pan with foil.
- Cook turkey in a preheated 325 degree F oven for 8 hours.
- After 8 hours, remove pan from oven and carefully transfer the turkey to another large pan. Cool slightly.
- Remove the skin, and while still warm shred the braised turkey breast. It will shred apart easily, using two forks.
- Cover, chill and hold for service.
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| Achiote Sauce |
| 1 Quart TURKEY STOCK, divided |
| 1/4 Cup achiote paste |
| 2 Large lemons, juiced |
| 1 Teaspoon ground cumin |
| To Taste salt and freshly ground black pepper |
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- All ingredients should be at room temperature.
- In a large blender add 3 cups of poultry stock, achiote paste, lemon juice and cumin. Blend on high speed until mixed well.
- Slowly drizzle in the remaining stock to adjust consistency; it should hold a definitive line on the back of a spoon.
- Season to taste with salt and pepper.
- Cover, chill and hold for service.
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| Sherry Vinaigrette |
| 1/2 Cup sherry vinegar |
| 2 Tablespoons Dijon mustard |
| 1 Teaspoon kosher salt |
| 1/2 Teaspoon cracked black pepper |
| 1-1/2 Cups olive oil |
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- Using a blender, mix vinegar, Dijon, salt and pepper at a low speed.
- When mustard is incorporated, gradually increase blending speed to high and slowly drizzle in oil making sure there is a solid emulsion.
- The finished vinaigrette should be rather thick and creamy.
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| Smashed Purple Potatoes |
| 5 Pounds purple Peruvian potatoes, well scrubbed |
| 4 Tablespoons chopped cilantro |
| 2 Cups Sherry Vinaigrette (from recipe above) |
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- Place potatoes in a large pot and cover with cold water, bring to a boil and cook until the potatoes are fork tender.
- Drain water and return the potatoes to the pot. Shake to remove excess moisture. Peel potatoes.
- Using a potato masher with a sturdy whisk, smash the potatoes leaving no large chunks.
- Fold in cilantro and Sherry Vinaigrette.
- Adjust the seasoning with salt and pepper. Set aside.
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| Exotic Grains and Fire-Roasted Vegetables |
| 1 (2.5 Pound) bag frozen Exotic Grains and Fire-Roasted Vegetables |
| 1-1/2 Tablespoons olive oil |
| 3 Ounces cold water |
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- Heat oil in 14" skillet on medium-high. Add frozen contents of bag to skillet. Add water. Heat on medium-high for 8 minutes, stirring frequently.
- Let stand 1 minute.
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| Assembly and Service |
| As needed olive oil |
| 20-24 chili pickled green beans |
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- For assembly, use 2'' diameter and 3-1/2'' high ring molds.
- For each portion, spoon 2-ounces potatoes into molds. Use a utensil that is narrow with a flat bottom to tamp down potatoes to make a flat layer.
- For the middle layer, spoon in 1-ounce portion of grain mixture, using the tamping technique, but for the grains, hold the tamp in place while sliding the mold up, making sure the base layers are intact. Keep the molds clean so the layers will be defined.
- Next, in a large skillet over medium-high heat, with a small amount of olive oil, sauté the shredded turkey for about 3 minutes, to heat and lightly crisp, adding enough achiote sauce to coat the turkey evenly.
- Place ring molds on each appetizer plate. Remove ring and add 2-ounces hot turkey to the base layer, allowing some of the turkey to fall to the plate. Drizzle sides of tower with a little achiote sauce.
- Garnish each with a chili pickled green bean.
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