INGREDIENTS
- – 2 kg of potatoes.
- – 900 g of cooked hen.
- – 2 corn.
- – 4th coat.
- – 6 tbsp capers.
- – 2 small pink onion.
- – Juice of 8 lemons.
- – Olive oil.
- – Coriander 2 tied.
- – 200 ml of cream.
- – 200 ml of mayonnaise.
- – 4 tbsp chopped parsley, mint or basil.
Learn to put together this scrumptious recipe: CAUSA AJIACO with potatoes, hen, corn and avocados
PROCEDURE:
1. Boil the potatoes and mash them whereas they’re scorching. Salt and divide in two. Season half of the puree with loads of olive oil and the juice of two lemons. Course of extra olive with the herbs and lemon juice. Add to the remainder of the puree.
2. Put together the sauce with the cream, mayonnaise, salt, pepper, capers and lemon juice.
3. Lower the pink onion very finely. Boil the corn. Shred the hen.
4. Puree an avocado and shell the corn. Combine the avocado with the hen, a little bit of the onion and the corn (separate a little bit to brighten). Season with half of the sauce.
5. Put one of many purees, the hen and the remainder of the puree in a mildew with plastic wrap. Press properly and place within the fridge. When unmolding, end with the sauce, the remainder of the corn, cilantro, avocado and sliced onion.
