Two Peruvian classics in one dish: silky, citrusy yellow-potato causa topped with Arequipeño solterito of broad beans, corn, fresh cheese, and rocoto. Fresh, colorful, and generous, it preserves the identity of both preparations without overloading them.
Turn what you find into an experience you can actually bring to your kitchen.
Cook the yellow potatoes in enough water for about 20 minutes, until a knife slides in without resistance. At the same time, cook the corn in another pot until tender, adding the broad beans for the final 4 minutes. Drain everything very well; peel the beans if their outer skins are thick.
Remove the veins and seeds from the yellow chile and blend it with the lime juice, about three fifths of the vegetable oil, and slightly more than half of the salt until smooth. Press the potatoes while still warm and mix in the seasoning until the causa becomes yellow, silky, and easy to shape, without overworking it.
Cut the fresh cheese, tomato, and red onion into small cubes. Finely chop the rocoto, olives, and parsley. Combine them with the cooled beans and corn, then add the red wine vinegar, remaining vegetable oil, and remaining salt. Toss gently: the solterito should stay fresh and glossy with each ingredient still clearly defined.
Spread the causa in a pan in a layer about 2 cm thick and smooth the surface without compressing it too firmly. Top with the solterito just before serving and press very lightly so it stays in place without sinking into the potato. Cut into 6 portions and serve cool or at room temperature. And that's it! Every bite should combine soft causa underneath with crisp, tangy solterito on top. 🧡
