Makes 6 appetizer or light lunch servings
1 lb. yellow potatoes, such as Yukon gold
1⁄2 c. oil
2 T. lime juice, or to taste
2 T. ají amarillo paste, ground fresh or jarred
Salt and pepper, to taste
1 1⁄2 c. chicken or tuna salad
1 avocado, sliced
Cherry tomatoes, avocado slices, or chopped herbs, for garnish
Cook the potatoes in water to cover until they can be pierced easily with a fork. Drain, cool and peel. Add the oil, lime juice, ají amarillo paste, salt and pepper. Use a potato masher or ricer to mash the potatoes to a smooth consistency. Divide half of the potato mixture among six individual timbale molds, pressing lightly to make a firm layer of mashed potatoes.
Divide the chicken or tuna salad evenly among the molds, placing a layer on top of each potato layer. Add a layer of avocado slices on the salad, making sure they touch the mold, so that they can be seen when un- molded. Use the remaining potato mixture to fill the molds, again pressing down lightly. Unmold each causa onto a plate. Decorate with garnish of choice.