Connie Kiyu Guerrero Recipe

Tamales "Gisu"

By Connie "Kiyu" Guerrero conchik


Rating:
Serves:
A group
Prep Time:
Cook Time:
Comments:

The tamales gisu is a local dish, and itself is made of corn meal and masa harina (corn flour) but each half is flavored differently. The orange half is colored by achote (annatto) seed extract and flavored with meat such as bacon or chicken. The white half represents the “starch” portion of the tamale and has no distinctive meat-flavor. Unlike Mexican tamales, which are wrapped in corn husks, tamales gisu are often presented at the fiesta table wrapped in aluminum foil or banana leaves.

Ingredients

2 Tbsp
achoite seeds (for red coloring)
1/2 lb
bacon (sliced)
1 medium
onions (chopped and divided)
3 clove
garlic (minced & divided)
3-4 small
red hot chili peppers (finely minced)
1 c
white corn meal or grits
1 tsp
salt
1 c
corn starch
2-3 c
chicken broth, made from stewing chicken simmered with garlic and onion in water, with the cooked, finely shredded chicken meat added in
ORANGE TAMALES:
1/2 medium
onions (chopped)
1 clove
garlic (minced)
1 tsp
salt
1-2 c
masa harina
2-3 c
chicken broth, made from stewing chicken simmered with garlic and onion in water, with the cooked, finely shredded chicken meat added in
WHITE TAMALES:

Directions Step-By-Step

1
ORANGE TAMALES (Step 1)
Soak achote seeds in 1 c of water until colour has been extracted, usually overnight. discard the seeds. Sautée the bacon, garlic, and onion until transparent. Add the achote water. Add the chili peppers, salt, black pepper and a cup or two of chicken stock. Bring to a full boil and slowly stir in the cornmeal until a thick paste has been formed, roughly 10 minutes. Dilute cornstarch in 1 to 2 c water. Stir in cornstarch mixture and simmer for a few minutes, stirring constantly. Remove from heat and stir occasionally.
2
WHITE TAMALES (Step 2)
Sautée the garlic and onion until transparent. add salt and a cup or two of chicken stock. bring to a full boil and slowly stir in the masa harina until a soft paste has been formed. Remove from heat. Cool both mixtures.
3
ASSEMBLY (Step 3)
Wrap a couple tablespoonfuls of red tamale mixture next to a couple tablespoonfuls of white tamale mixture in a banana leaf or foil. secure well, then steam until cooked. (about 30-45 minutes)

About this Recipe

Course/Dish: Other Side Dishes
Regional Style: Mexican
Other Tag: Quick & Easy

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16 Comments

user
Feb 2, 2014 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)
user
Laurin Chichkanoff lanchichka
May 31, 2011
I tried this recipe and say it's Family Tested & Approved!
user
Luanne Tvrdik- Holland BIRDS
Sep 7, 2010
I would LOVE that! Thankyou! It was a favorite of mine when I was in California, and I could never get the recipe. So I Thank You with all my heart!
user
Juliann Esquivel Juliann
Aug 31, 2010
Hi Luanne, I have a family recipe for cold shrimp soup. It's a recipe from Mexico. I have not made it in quite a while. I make it from shrimp stock (boiled shrimp shells and heads) It comes out really good. Will look it up and post it before the week is up. LOL